Whisky truffles

A wee while, Amy and I filmed a vlog on how to make chocolate ganache (which you can watch on her YouTube channel). We had loads of leftover ganache so we decided to use it to make truffles! Truffles are super easy to make and these ones are really delicious. We also made a truffle tutorial video, so watch that if you want some tips while making these! I added whisky to the ganache, which gives the truffles a wonderfully boozy flavour. You can use whatever booze you like (or no booze at all!) and these should work beautifully.

To make around 15-20 truffles, you need:

• 100ml double cream
• 200g quality dark chocolate (at least 70% cocoa)
• 1-2 tbsp whisky
• cocoa, desiccated coconut, chopped mixed nuts, shaved white chocolate (or whatever you want to roll them in)

1. Start by making the ganache. Heat your cream until it’s very warm but not so hot that you can’t keep your finger in it.
2. Break the chocolate up into small pieces and pop into a large bowl.
3. Pour the cream over the chocolate and leave for 5-10 mins. Stick your (clean!) finger in the bowl after 5 mins – if you can still feel lumps of chocolate then leave it a bit longer. Don’t stir.
4. If your cream gets too cool and the chocolate stops melting, pop it in the microwave for 10-20 seconds but no longer.
5. When the chocolate is melted, whisk it up together until it’s smooth and glossy. Add the whisky and whisk until it’s smooth and well mixed.
6. Pop the ganache into a disposable piping bag and leave to set for a while. I recommend sticking it in the fridge for 5-10 mins until it’s firmed up a little.
7. Pipe out small blobs of ganache. It might be more difficult at first while the ganache is still cold and stiff, but it will get easier as the bag warms up in the heat of your hands. The last few may even be a bit too runny.
8. Leave the ganache to set at room temperature. When they’re firm to the touch, shape them using your fingertips and roll them in cocoa powder or coconut or whatever it is you fancy.
9. And you’re done! I store these in the fridge, where they last about 3 weeks. Just take them out 2 hours before you eat them. They will last about 3 days outside of the fridge. They made wonderful gifts too!