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
Servings: 40 pieces
Ingredients:
Clockwise from top left: Orange Blossom, Dark and Stormy, Scotch on the Rocks and Dry Gin Martini Truffle Cups
Photography by Edward Pond
| Nutritional Info | |
| Per piece: about | - |
| cal | 52 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 7 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 2% |
-
8 oz (250 g) good-quality bittersweet chocolate, chopped
1/3 cup (150 mL) whipping cream
2 tbsp (25 mL) unsalted butter
1 tbsp (15 mL) corn syrup
2 tbsp (25 mL) scotch whisky
1 tbsp (15 mL) coarse white sugar
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.)
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
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