Scotch on the Rocks Truffle Cups
This recipe makes 40 servings
|Per piece: about||-|
|total fat||5 g|
|sat. fat||3 g|
- Portion size: 40 pieces
Little truffle cups have the same decadence as rolled truffles but are simpler to prepare – just mix, pour and enjoy. These cocktail-inspired truffle cups are part of the cooking demonstrations that Emily Richards and I presented at the Fairmont Jasper Park Lodge's Christmas in November. – Elizabeth Baird
- 8 oz 8ozgood quality bittersweet chocolate, chopped
- 2/3 cup 2/3cupwhipping cream
- 2 tbsp 2tbspunsalted butter
- 1 tbsp 1tbspcorn syrup
- 2 tbsp 2tbspScotch whisky
- 1 tbsp 1tbspcoarse white sugar
Place chocolate in 4-cup (1 L) glass measuring cup. In small saucepan, heat together cream, butter and corn syrup just until butter melts and bubbles form around edge; pour over chocolate, whisking until smooth. Whisk in scotch whisky.
Line mini muffin cups with paper or foil candy cups. Pour about 1 tbsp (15 mL) chocolate mixture into each; lightly bang tray on counter to settle mixture. Sprinkle with sugar. Refrigerate until set and firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Additional information : Variations
Dry Gin Martini Truffle Cups: Substitute gin for scotch whisky. Omit sugar. Top each cup with shelled pistachio.
Dark and Stormy Truffle Cups: Substitute ginger liqueur or rum for scotch whisky. Omit sugar. Sprinkle each cup with chopped crystallized ginger.
Orange Blossom Truffle Cups: Substitute orange liqueur for scotch whisky. Omit sugar. Sprinkle each cup with thinly sliced candied orange.
Source : Canadian Living Magazine: December 2006