Drambuie Chocolate Truffle RecipeHere's a chocolate truffle recipe with a touch of Drambuie, a Scots liqueur flavored by heather-honey and herbs. For this truffle recipe, you will need: 8 ounces semisweet or bittersweet chocolate, cut into small pieces 3/4 cup heavy whipping cream 2 tablespoons unsalted butter 2 tablespoons Drambuie 2 tablespoons honey cocoa powder or chopped almonds to coat
To make the ganache... Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add honey and Drambuie. Stir with a whisk until smooth. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). To coat the truffles... When the mixture is firm, line a baking sheet with parchment paper. Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator, and using a spoon or melon baller, scrape enough chocolate from bowl to form a roughly shaped 1-inch ball. Roll the ball in the coating of your choice and place on the parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. (Truffles can be refrigerated for a couple of weeks.) Makes 30 small truffles. Serve at room temperature.
Return to Holiday Recipes from Chocolate Truffle Recipe |