Salt and pepper whiskey truffles
Prep 35 min
Total 2 hours 25 min
Plus 20 min chill time
Makes 28 truffles
Updated Nov 23, 2016
Chatelaine
Ingredients
200 g
100 g
1/2 cup
35% cream
1/2 tsp
3 tbsp
butter, cubed, at room temperature
3 tbsp
200 g
4 tsp
1/4 tsp
1/4 tsp
crushed pink peppercorns
Instructions
- WHIRL milk and dark chocolate in a food processor until finely chopped. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate. Add vanilla and pulse until smooth. Add butter, 1 piece at a time, and drizzle in whisky through feed tube, with motor running. Scrape into a small bowl. Refrigerate, covered, until firm, at least 1 ½ hours or up to 3 days.
- LINE a tray or baking sheet with wax or parchment. Scoop a scant 1 tbsp of chocolate mixture and roll into a ball. Place on tray. Repeat with remaining mixture. Freeze balls until firm, at least 20 min.
- MELT white chocolate in a microwave-safe bowl with coconut oil on medium, stirring every 20 sec, until smooth. Using a fork, dip truffles into melted chocolate, shaking off excess, and set on waxed paper. Immediately sprinkle tops with salt and pepper. Refrigerate until firm. Keep refrigerated in an airtight container, for up to 1 week.
Nutrition
Calories 127, Protein 1 g, Carbohydrates 10 g, Fat 9 g, Fibre 1 g, Sodium 36 mg.Meringue swirls
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