Chocolate Truffles with Whisky and Ginger
Many of us like to make some sweet treats for Christmas gifts, and this recipe uses two Scottish staples, Whisky and Shortbread, so it is a favourite at our Inverness B&B. I use home made shortbread biscuits (you can find the recipe elsewhere on the Inverglen Guest House blog), but you could use shop bought biscuits if you don’t have time to make your own.
150 g shortbread biscuits, crumbed
50 g double cream
150 g 70% dark chocolate, broken into pieces
15 g unsalted butter
2 teaspoonfuls whisky
25 g crystallised ginger, chopped very finely
Warm the cream in a saucepan over a gentle heat and add the chocolate pieces. Stir until chocolate is melted and fully combined then remove from heat. Add the butter, followed by the whisky and ginger, and stir well.
Leave to cool and thicken. Place the shortbread crumbs in a shallow bowl. Take teaspoons of the cooled chocolate mixture and roll into balls, then roll in the crumbs until evenly coated. Place on a serving plate, and put them in the fridge to set fully. Return to room temperature to serve. Makes approximately 2 dozen truffles.