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

These wonderful rich truffles work well with many types of classic liquors, but the warmth of the great Irish whiskies makes a perfect partner with the warmth of great chocolate.

Preparation time: 20 minutes, 2 hours chilling time
Cooking time: N/A
Serves: 6
Equipment: Baking tray, baking paper, piping bag, bowl


  1. Line a baking tray with baking paper.
  2. Attach the Creaming Beater and add the cream, glucose and sugar to the bowl.
  3. Set the temperature to 120°C and the speed to stirring 1. Bring to the boil.
  4. Turn the temperature down to 50°C and add the chocolate and liquor. Continue to cook until the chocolate has dissolved.
  5. Turn the temperature off and mix on speed 1 for 10 minutes to allow the mixture to cool.
  6. Pour the mixture into a piping bag and pipe the mixture into 2cm blobs on the lined baking tray, leaving space between each one.
  7. Place into the fridge for 10 minutes to rest.
  8. Fill a bowl with good quality cocoa powder.
  9. Remove the chocolate blobs from the tray, one at a time, roll in the palms of your hand to create balls, and then roll in the cocoa powder.
  10. Chill in the fridge for at least 2 hours and serve with a good espresso.


600g double cream
400g chocolate
100g sugar
50g glucose
4tbsp Irish whisky
Cocoa powder for dusting

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