Tested till perfect Scotch on the Rocks Truffle Cups

Scotch on the Rocks Truffle Cups

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 40 pieces

Ingredients

  • 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
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Preparation

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.

Nutritional Information Per piece: about

cal 52 pro 1g total fat 5g sat. fat 3g
carb 2g fibre 1g chol 7mg sodium 3mg

% RDI:

calcium 1 iron 3 vit A 2
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