From Sainsbury’s
A luxurious after-dinner treat for the adults.
Serves: 20
Preparation time: 20 Minutes
Cooking time: 10 Minutes
Ingredients
90g dark chocolate, flaked
50ml whipping cream
30ml whisky
100g unsweetened cocoa powder, plus more for dusting
250g plain cooking chocolate, flaked
Method
Pour the bitter chocolate flakes into a bowl.
Bring the whipping cream to the boil and pour over the top of the chocolate. Add the whisky then briefly whisk until ingredients have mixed. Cool to room temperature.
When cooled, but not hardened, spoon the mixture into a piping bag with a 1cm diameter nozzle and as quickly as possible pipe into balls of 2cm diameter onto a tray lined with baking paper.
Place the cocoa powder in a deep tray. Melt the flakes of chocolate in a bowl over a pan of warm water, stir well, and leave till the chocolate is lukewarm.
With a fork dip the chocolate balls into the melted chocolate, then transfer them into the cocoa powder and roll to coat.
Place the truffles into a sieve and shake off the excess cocoa powder.
Keep refrigerated until needed.