Whisky Blender Truffles
If you can’t have boozy truffles at Christmas when can you? This gluten and dairy free recipe is just as rich and indulgent as the regular ones you can find in the supermarket.
Ingredients
For the centre
- 3.5oz melted coconut oil
- 3-4 tbsp whisky (to desired strength)
- 0.88oz cacao powder
- Pinch of salt
- 1.58fl. oz maple syrup
For the coating
- 3.5oz cacao butter
- 1.58fl. oz maple syrup
- 1.4oz cacao powder
- Pinch of salt
To decorate
- cacao nibs
- Fridge
Instructions
Step 1
Add all the truffle centre ingredients to your blender and pulse a few times until smooth
Step 2
Pour mixture into chocolate truffle moulds, then store them in the freezer for 1hr to se
Step 3
Melt the cacao butter in a bowl over a pan of boiling water
Step 4
Add it to your blender cup with the remaining coating ingredients and pulse 3 times
Step 5
Return the chocolate to the heat and stir for another 30 seconds
Step 6
Remove from the heat
Step 7
Take the truffles out of the freezer and remove them from their mould (I place them on a chopping board covered with greaseproof paper to stop them sticking)
Step 8
Gently dip each truffle in the chocolate coating and sprinkle over the cacao nibs if using
Step 9
Place them in the fridge to set for 1hr
Step 10
Store the truffles in the fridge