Whiskey Truffles

This beautifully balanced combination of dark and milk chocolates features a spirited kick of whiskey.

Recipe

Preparation

ingredients

preparation

110g

CHD-EZ-6034301
210g

CHM-EZ-0035603
150g

Heavy cream
25g

glucose
50g

butter
40g

Whisky
25g

Liquid sorbitol 33%

Combine cream, glucose and butter. Heat to 80˚C (176˚F).
Pour half of liquid over Van Leer Kenosha Milk Chocolate 33% and Van Leer Tulsa Dark Chocolate 55% in food processor and mix to create emulsion.
Add second half of liquid. Mix again.
Add whiskey and liquid sorbitol. Mix well. Let set to piping consistency.
Pipe into truffle shape.
Roll into crystallized dark chocolate and then into sifted cocoa powder.

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