• Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:

These wonderful rich truffles work well with a number of classic liquors, but the warmth of a great Irish whiskey makes a perfect partner to the rich chocolate.

Preparation time: 20 minutes, 2 hours chilling time

Cooking time: 

Serves: 6

Equipment: Baking tray, parchment paper, piping bag, bowl


  1. Line a baking tray with parchment paper.
  2. Attach the creaming beater and add the cream, glucose and sugar to the bowl.
  3. Set the temperature to 250°F and the speed to stirring 1. 
  4. Bring to the boil.
  5. Turn the temperature down to 125°F and add the chocolate and liquor. Continue to cook until the chocolate has dissolved.
  6. Turn the temperature off and mix on speed 1 for 10 minutes.
  7. Allow the mixture to cool by placing in the refrigerator for 1 hour.
  8. Once cooled, pour the mixture into a piping bag and pipe the mixture into 3/4 inch drops on the lined baking tray, leaving space between each one.
  9. Place into the fridge for 10 minutes to rest.
  10. Fill a bowl with good quality cocoa powder.
  11. Remove the chocolate drops from the tray, one at a time, roll in the palms of your hand to create balls, and then roll in the cocoa powder.
  12. Chill in the fridge for at least 2 hours and serve with a good espresso.


1 1/4 cup heavy cream
8 oz dark chocolate (64%)
1/4 cup sugar
2 tbsp glucose
2 tbsp Irish whisky
Cocoa powder for dusting

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