Irish Whiskey Truffles

This recipe is from The Delia Collection: Chocolate.

Since everyone seems to want chocolate at Christmas it's a good excuse to make some real proper home-made truffles.

If you like you can use rum or brandy, but Irish whiskey is my favourite.

The Delia Online Cookery School: Fond of chocolate? Why not take a look at our Chocolate Cakes video, just press the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Whiskey Truffles

Asked by: Pizzetta

I am wanting to make the Irish Whiskey Truffles but I do not have a food processor to chop the chocolate up. What else can I do?

Answered by Lindsey: Hello, Chop (or grate) the chocolate finely and place it in largish bowl. Heat the cream, butter and whiskey and gradually pour it over the chocolate, whisking as you go. Continue whisking until the mixture is smooth. Then whisking in the yoghurt. Kind regards Lindsey

Method

First of all break the chocolate into squares and place it in the bowl of a food processor.

Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and Irish whiskey in a small saucepan and bring these to simmering point. Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth blended mixture. Now add the yoghurt and blend again for a few seconds. Next, transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with cling film and refrigerate overnight. Don't worry, it will thicken up after several hours.

The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look. Place it immediately into a paper case.

Obviously, the less handling the better, as the warmth of your hands melts the chocolate. Now arrange the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days.

Alternatively, truffles are ideal for freezing.