Whiskey Truffles

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

Recipe

  1. Preparation

Products

Tulsa 55% dark couverture

Kenosha 33% milk couverture

Preparation

ingredients preparation
  1. Combine cream, glucose and butter. Heat to 80˚C (176˚F).
  2. 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.
  3. Add second half of liquid.  Mix again.
  4. Add whiskey and liquid sorbitol.  Mix well.  Let set to piping consistency.
  5. Pipe into truffle shape.
  6. Roll into crystallized dark chocolate and then into sifted cocoa powder.

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