Some desserts are born out of necessity. Others by sheer co-incidence and some by simply having to take care of leftovers.
As a person who loves after-dinner chocolates, I'm always looking for flavours that stay with me post my meals. Ofcourse mint chocolates are my most favourite but a good orange chocolate is also always on my mind.
When it comes to nut-based chocolates, I don't like almonds, hazelnuts or peanuts in my chocolate, but when it comes to walnuts I'm a puddle of goo. There's just something so earthy, so aromatic that just make chocolates hum.
I had a batch of whisky chocolate ganache lying in the refrigerator which needed to be used up. Plus I'd just toasted a batch of walnuts and was figuring out what I'd wanted to with them.
As I blitzed a batch, I figured what I wanted, a truffle that I could feed to my guests in the evening. All I needed was to booze it up to make it even more delicious.
I like my truffles with a dusting of cocoa rather than dipped back in chocolate. I feel that the cocoa elevates the mouth-feel of the truffle and gives a splendid after taste.
These truffles are super easy to make and stay for a good couple of days. They can be made at a pinch and frozen, but they won't harden completely because of the alcohol or eaten the moment they are made. Either ways, they are just fab.
Whisky Chocolate Walnut Truffles
Ingredients
100 grams good quality dark chocolate
75 grams low fat cream
1 tsp vanilla extract
3 tblsp good quality whisky
a pinch of salt
50 grams walnuts
Cocoa powder for rolling
Method
1. Toast the walnuts and keep aside. Once cool, blitz in a blender.
2. Meanwhile heat the cream and pour over chocolate until it melts completely.
3. Add the vanilla, salt and whisky to it and let the ganache cool completely. Infact I would suggest you should let it sit in the refrigerator for a few hours to firm up.
4. Once cool add the walnuts and roll the chocolate mix into balls
5. Cool completely and roll into cocoa powder. Dust and keep aside
6. Store in an air tight container. Lasts up to a week, if not eaten.
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