These whisky and ginger truffles make an excellent homemade Christmas gift and are pretty easy to make, save from covering yourself in melted chocolate as you roll them into balls! I sadly also found out last week that they are extremely comforting after I had to say goodbye to my faithful feline friend Erin. Her final vets bill will no doubt result in everyone getting homemade gifts for Christmas this year and possibly 2015……..
Whisky & Ginger Truffles
150g dark chocolate (70% cocoa solids), finely chopped
25g soft butter, chopped
1 heaped tbsp finely chopped stem ginger
2 tbsp whisky
150ml carton double cream
25g light muscovado sugar
2 tbsp cocoa, sifted, for coating in a small bowl
Put the chocolate, butter, ginger and whisky in a bowl.
In a heavy bottomed pan, heat the cream and sugar together until just boiling then remove from the heat and pour into the bowl with the chocolate mixture. Leave for two minutes to melt the chocolate and butter then stir until glossy and the ingredients are fully combined.
Leave to cool slightly and then chill in the fridge for 2 hours.
Take teaspoons of the truffle mixture and roll into balls. Drop into the cocoa bowl and roll to coat then transfer to a baking sheet lined with parchment.
Chill again on the baking sheet to firm up the truffles. Once solid, the truffles can be stored in an airtight container in the fridge for up to a week.