Have you ever wanted to learn chocolate making but in the comfort of your own kitchen and on your own schedule? Pam William's Ecole Chocolat can help you do just that. Based in Vancouver, Pam and her team of chocolate professionals offer a wide array of terrific online courses throughout the year. This Scotch Truffles recipe is one of the many that Ecole Chocolat develops and shares with their community.
Note from Ecole Chocolat: We used the full amount of Scotch to get a stronger flavor, but it also made a softer truffle. Cut the cream by a tablespoon if you want a firmer truffle but more boozy flavor or just go with one tablespoon. If you prefer milk chocolate – which is also delicious with this – reduce the cream by a third. The recipe will work with other liquors or liqueurs.
Makes about 14 1-inch truffles
7 oz. (200g) semisweet chocolate (65%), chopped fine
1/3 cup (75ml) whipping cream (or 1 tbsp. and 2 tsps. if using milk chocolate)
1-2 tbsps. Scotch
About 1/2 cup (125g) finely grated chocolate for rolling the truffles and unsweetened cocoa powder for dusting hands
1. Place finely chopped chocolate into a high-sided bowl or the bowl of a blender. Place cream in a saucepan over medium heat until hot but not simmering; remove the pan from the heat.
2. Pour hot cream over the chocolate and mix thoroughly with a blender or a hand-held immersion blender until you achieve a smooth consistency. You can also stir by hand with a sturdy whisk, spatula or wooden spoon.
3. Once chocolate is thoroughly melted, add Scotch, one tablespoon at a time, and stir well to blend. Let mixture stand at room temperature for at least one hour and up to two hours until ganache is firm.
4. Dust hands with cocoa. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Drop the balls into the grated chocolate and roll until well coated. Place on Silpat, wax paper or parchment paper to set for several hours.
5. Store truffles in the refrigerator in an air-tight plastic container or bag for 1 week or freeze, triple wrapped, in freezer bags for 1-2 months.
Recipe Source: Ecole Chocolat. All rights reserved.