Dark Chocolate and Milk Chocolate Whiskey Truffle Recipe

Ingredients

sbc-dark-and-milk-chocolate-whiskey-truffles-recipe.jpg

Bulk Milk Chocolate:

200g

Dark Chocolate:

100g

Heavy Cream:

145g

Glucose:

24g

Butter:

48g

Whiskey:

42g

Liquid Sorbitol 33%

24g

 

Directions

  1. Mix together the heavy cream, glucose and butter at 175˚F.
  2. Pour half of the mixture over the dark chocolate and bulk milk chocolate; blend until emulsified.
  3. Pour the second half into the emulsified blend; mix again.
  4. Add the liquid sorbitol and whiskey; mix well.
  5. Once cooled to a piping consistency, pipe into truffle shape.
  6. Roll truffle into cocoa powder and enjoy.