Scots Ginger Whisky Truffles Recipes

SCOTS GINGER WHISKY TRUFFLES

Scots Ginger Whisky Truffles image

A fantastic gift for Burns Night, Christmas, Birthdays... or just because you love boozy chocolates!

Provided by zetallgerman

Time 25m

Yield Makes Truffles

Number Of Ingredients 0

Ingredients

Steps:

Gently melt the chocolate and butter together in a bowl over simmering water (or in the microwave).
Finely crush the ginger snaps.
Take the liquid off the heat. Tip the crushed biscuits into the chocolate mixture with the whisky and stir well.
Pour into a shallow dish and, once cooled slightly, refrigerate for a couple of hours to firm up.
Using a teaspoon or melon baller spoon out some of the mixture and, using the palms of both hands, form into balls (it will seem rather solid at first, but the warmth of your hands will soften the truffles. As this is delicious but messy work, you may wish to wear latex disposable kitchen gloves)
Place the cocoa in a bowl and carefully roll the truffles in this to coat them.
Wrap the truffles in small gift bags or boxes and keep in the fridge for up to a week.
The truffles are best eaten at room temperature, so remove from the fridge about 20min before enjoying!

CHOCOLATE WHISKEY TRUFFLES

Chocolate Whiskey Truffles image

Gingersnaps give these chocolate whiskey truffles a new depth. Can be prepared 1 week ahead. Cover and refrigerate in air tight container. Cook time is really chill time.

Provided by Debbwl

Categories Candy

Time 1h30m

Yield 2 dozen

Number Of Ingredients 6

Ingredients

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup gingersnap cookie, finely crushed
3 tablespoons whiskey
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar

Steps:

Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Mix in crushed cookies and whiskey. Pour into bowl. cover and chill until firm, about 45 minutes.
Line cookie sheet with foil. Drop truffle mixture by tablespoons onto foil, spacing apart. Freeze 15 minuts. Roll each between palms of hands into smooth round ball. Sift cocoa powder and sugar into shallow dish. Roll each truffle in cocoa mixture.
Can be prepared 1 week ahead. Covered and refrigrated in air tight container.
Let stand 15 minutes at room temperature before serving.

SCOTCH ON THE ROCKS TRUFFLE CUPS WITH VARIATIONS

Scotch on the Rocks Truffle Cups With Variations image

Little truffle cups have the same decadence as rolled truffles but are simpler to prepare-just mix, pour and enjoy.

Provided by Olha7397

Categories Candy

Time 25m

Yield 45 pieces

Number Of Ingredients 6

Ingredients

8 ounces good quality bittersweet chocolate, chopped 250 g
2/3 cup whipping cream
2 tablespoons unsalted butter
1 tablespoon corn syrup
2 tablespoons Scotch whisky
1 tablespoon white sugar, coarse sugar for topping

Steps:

Place chocolate in 4 cup glass measuring cup. In small saucepan, heat together cream, butter and corn syrup just until butter melts and bubbles form around edge; whisk in chocolate until smooth. Whisk in Scotch whisky.
Line mini muffin cups with paper or foil candy cups. Pour about 1 tablespoons chocolate mixture into each; tap tray on counter to settle mixture.
Sprinkle with sugar. Refrigerate for 1 hour or until set and firm. Make ahead: Refrigerate in airtight container for up to 1 week. Makes about 40 pieces.
DRY GIN MARTINI TRUFFLE CUPS: Substitute gin for Scotch whisky. Omit sugar topping. Top each cup with shelled pistachio.
DARK AND STORMY TRUFFLE CUPS: Substitute ginger liqueur or rum for scotch whisky. Omit sugar topping. Sprinkle each cup with chopped crystallized ginger.
ORANGE BLOSSOM TRUFFLE CUPS: Substitute orange liqueur for Scotch whisky. Omit sugar topping. Sprinkle each cup with thinly sliced candied orange.
Canadian Living Gifts from Your Kitchen.

Nutrition Facts : Calories 20.5, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.2, Sodium 1.4, Carbohydrate 0.7, Sugar 0.4, Protein 0.1

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