Whiskey Truffles

3 Reviews
100% would make this recipe again

So easy to make, so quick to enjoy....

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Ingredients

7.1 oz unsweetened (dark) chocolate
3 tbsp butter, unsalted 1.5 oz
4 tbsp icing/confectioners' sugar 1.1 oz
1 egg yolks
1/4 cup whipping cream 35% 2.2 fl.oz
4 tbsp whisky 2 fl.oz
1/3 cup cocoa powder 0.9 oz

Before you start

A food processor or a mixer will make things easier for this recipe.

Method

  1. Chop the chocolate into pieces. Heat chocolate and butter in the upper part of a bain-marie. Mix with a spatula until chocolate is melted. Add egg yolk and sugar. Beat with an electric mixer until well mixed. Remove from the heat.
  2. Add cream slowly, while beating with an electric mixer. Add whiskey and mix well with a spatula. Let cool in the refrigerator for about 3 h.
  3. When the paste is cool enough (firm but not too hard), take it out of the fridge. Sprinkle a little cocoa powder on a board, to prevent truffles from sticking to it. To shape the truffles, take a small spoonful of paste then roll it into a small ball. Place the truffles on a large plate, then put the plate in the refrigerator for 1 h.
  4. Sprinkle the remaining cocoa powder in a plate then roll the truffles in the cocoa powder. Keep the truffles in a closed container in a cool place until ready to serve.

Nutrition Facts Table

per 1 serving (10 g)

Amount

% Daily Value

Calories

40

Fat

2 g

4 %

Saturated 1.6 g
+ Trans 0 g

8 %

Cholesterol

10 mg

Sodium

0 mg

0 %

Carbohydrate

3 g

1 %

Fibre

0 g

2 %

Sugars

3 g

Net Carbs

3 g

Protein

0 g

Vitamin A

1 %

Vitamin C

0 %

Calcium

0 %

Iron

3 %
More info

Claims

This recipe is :
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 0
Fats ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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