Chocolate Truffles with Whisky & Ginger

Try our decadent chocolate truffles coated in crumbed shortbread – the perfect after dinner treat or an ideal home-made Christmas gift. If you don’t want to use whisky simply replace with your favourite liqueur or miss out altogether, likewise chopped nuts or a little citrus zest can be added in place of ginger.

  • 150g Dean's Shortbread, crumbed
  • 50g fresh double cream
  • 150g good quality dark chocolate, broken into pieces
  • 15g unsalted butter
  • 1-2 tsp whisky
  • 25g crystallized ginger, very finely chopped

Follow these steps

  • Warm the cream gently in a saucepan with the chocolate until melted and evenly combined.
  • Add the butter followed by the whisky and ginger - mix well to form a smooth paste.
  • Leave to cool and thicken.
  • Place the shortbread crumbs into a bowl. Take teaspoons of the cooled chocolate mixture and roll into balls - place into the Dean's Shortbread crumbs and coat evenly.
  • Place on a large serving plate or tray and then into the fridge to set.
  • Allow to come back to room temperature before serving.
  • Makes approx 25 truffles

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