Add a touch of Scotch conviviality to your holiday with Bruno Loubet’s truffle recipe. For sake of auld lang syne, it’s steeped in whisky, and honey heather, creating a rich, indulgent dessert.
Makes: 15 servings || Takes: 1 Hour
200ml of double cream
80g of butter
300g of bitter chocolate
1 tsp instant coffee powder
4 tbsp of Drambuie
6 tbsp of cocoa powder
Start the truffles by combining the cream and butter in a pan. Place the chocolate in a large bowl. Bring the cream and butter to the boil, then pour over the chocolate. Add the coffee and whisk well.
Place the bowl on top of another one filled with ice cubes and a bit of cold water. Whisk the chocolate mixture energetically until it starts to thicken (about 5 minutes) then add the Drambuie.
When the mixture is thick enough to hold its shape, spoon into a piping bag. Cover a tray with cling film, pipe 30 truffles onto it then leave in the fridge to set.
When set, roll the truffles onto a plate and cover with the cocoa powder. Shake them, four at a time, in your hand to loosen any excess cocoa. Store in a container in the fridge, until ready to serve.