Hello Cruel World
Wednesday, June 30, 2004
Recipe 2: Single Malt Truffles

Something for those really bad difficult days

I owe James Herriot the idea, but scotch in combination with strong cheddar and fruit cake is an astoundingly good snack.
The right scotch is also delightful with a good dark chocolate... hmmm.
Single malt truffles
1/2 cup cream
12 oz of good quality bittersweet chocolate, in bits
4 tbs. butter, in bits, at room temp
1/4 cup single malt

Bring cream to a boil. Remove from heat and stir in chocolate until smooth. Stir in butter until blended. Stir in scotch.
Refrigerate for 1-2 hours. (or immediately pour over pound cake or ice cream)
Scoop into small balls. Roll in cocoa.

I've used several different single malts with good results every time. It was nice with Oban and lovely with Balvenie Doublewood 12 year. Laphroig was delicious but needs a strong chocolate which can hold its own. Oban is fine with a lighter chocolate, even a semisweet, but milk chocolate fades behind the stronger flavoured scotches.

Madeleine Robins: Long ago and far away, a friend and I discovered the slightly goofy pleasure of high-end dark chocolate Easter bunny as a refined accompaniment to a good cognac. Brandy n' bunny was a mainstay for a good long time ...
Comments: Post a Comment

Powered by Blogger
Feedback by backBlog

 / . Lives in Australia/New South Wales/Sydney, speaks English. Eye color is hazel. I am what my mother calls unique. My interests are photography, reading, natural history/land use, town planning, sustainability.

This is my blogchalk:
Australia, New South Wales, Sydney, English, photography, reading, natural history, land use, town planning, sustainability.