Scotch on the Rocks Truffle Cups
This recipe makes 40 servings
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 |
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
Ingredients
- 8 oz good quality bittersweet chocolate, chopped
- 2/3 cup whipping cream
- 2 tbsp unsalted butter
- 1 tbsp corn syrup
- 2 tbsp Scotch whisky
- 1 tbsp coarse white sugar
Preparation
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
- Keywords : Dessert; Snacks; Refrigerate/Chill; Make-Ahead; Chocolate; Whiskey;
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