Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

Whiskey-Spiked Chocolate Truffles

2/28/2012

7 Comments

 
Picture

     I never expected this.  When my husband took early retirement last December, and with golf season (at least in Minnesota) several months out, I knew he would be around the house, a lot.  What I didn't know was -- that he'd be in "my kitchen" so much!  There are days we need a sign-up sheet for the oven.
     If I'm making this sound like a bad thing, it isn't.  He's been baking and mailing banana-chocolate chip bread to our daughter away at college on a regular basis.  And best of all, he cleans up the kitchen when he's finished.

Picture

     The week of Valentine's Day, my husband made Spiked Chocolate Truffles from the book The Northern Heartland Kitchen by Beth Dooley.  Bill is a devoted truffle-maker.  He has made Robert Linxe's Chocolate Truffles (from Maison du Chocolat), Milk Chocolate-Espresso Truffles, and Chocolate Truffles with Grand Marnier.  Using whiskey in truffles, for him, is a first. 
     These Spiked Chocolate Truffles are wonderful.  I've been treating myself to one each night.  I started eating the truffles the day they were made and noticed that after several days, the whiskey had mellowed and was more nuanced; deep, dark, and delicious!  I've found myself counting them, just so I know how many days are left to indulge.

Picture
+ SpiKed chOcoLate tRuffLeS
     adapted from a recipe by Beth Dooley | the northern heartland kitchen

+ Thank goodness my husband doubled the recipe below :-P

• 8 ounces semi-sweet chocolate
• 2 tablespoons unsalted butter
• 3/4 cup heavy cream, at room temperature
• 1/4 cup whiskey
• 1/4 cup unsweetened cocoa
1.  In a small saucepan, melt the chocolate with the butter over low heat, while stirring continually.  Slowly add the cream, stirring constantly, until the mixture is smooth.  Remove the saucepan from the heat and stir in the whiskey.  Transfer the chocolate mixture to a shallow bowl and refrigerate until solid -- about an hour.
2.  Sift a portion of the cocoa powder onto a plate.  Scoop a small amount of the chilled chocolate and form into a ball, about 1-inch in diameter; roll in the cocoa powder.  Place the truffles on a wax paper-lined plate.  Repeat with the rest of the chocolate.  Serve immediately, or store in an air-tight container in the refrigerator for several days.  If storing, you may want to roll the truffles in more sifted cocoa before serving.




TAKE a LOOK:




7 Comments
Susan link
2/27/2012 11:59:45 pm

You are lucky that he cleans up. That is not an option here.....sigh...BUT, I would love these truffles. And, I will be trying them. Thanks for sharing.

Reply
Lisa | Employment Posters link
2/28/2012 12:34:56 pm

Wow oh wow, thanks for sharing this yummy recipe, gonna try this after buying the ingredients. :D

Reply
Chris
2/28/2012 09:42:51 pm

Good job Bill !!!!!!

Reply
RS
2/29/2012 04:07:18 am

Way to go, Bill! They Look Yummy!

Reply
ileana link
3/2/2012 12:52:50 am

Wow, this looks fantastic!!

Reply
CKM
6/15/2014 01:45:04 am

Recipe sounds very good. Made them this morning, but it is not setting up enough to form the balls. Looks more like rich pudding. :-(

Reply
Eileen Troxel
6/15/2014 03:23:07 am

Hmm... I don't know why that would be happening. If it doesn't set up at all, I would probably melt more chocolate and stir it into the mix and see if that helps.

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes