Scotch on the Rocks Truffle Cups With Variations |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Little truffle cups have the same decadence as rolled truffles but are simpler to prepare—just mix, pour and enjoy. Ingredients:
8 ounces good quality bittersweet chocolate, chopped 250 g |
2/3 cup whipping cream |
2 tablespoons unsalted butter |
1 tablespoon corn syrup |
2 tablespoons scotch whisky |
1 tablespoon white sugar, coarse sugar for topping |
Directions:
1. Place chocolate in 4 cup glass measuring cup. In small saucepan, heat together cream, butter and corn syrup just until butter melts and bubbles form around edge; whisk in chocolate until smooth. Whisk in Scotch whisky.
2. Line mini muffin cups with paper or foil candy cups. Pour about 1 tablespoons chocolate mixture into each; tap tray on counter to settle mixture.
3. Sprinkle with sugar. Refrigerate for 1 hour or until set and firm. Make ahead: Refrigerate in airtight container for up to 1 week. Makes about 40 pieces.
4. DRY GIN MARTINI TRUFFLE CUPS: Substitute gin for Scotch whisky. Omit sugar topping. Top each cup with shelled pistachio.
5. DARK AND STORMY TRUFFLE CUPS: Substitute ginger liqueur or rum for scotch whisky. Omit sugar topping. Sprinkle each cup with chopped crystallized ginger.
6. ORANGE BLOSSOM TRUFFLE CUPS: Substitute orange liqueur for Scotch whisky. Omit sugar topping. Sprinkle each cup with thinly sliced candied orange.
7. Canadian Living Gifts from Your Kitchen.
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