This recipe from Gareth Mullins, head chef at The Marker Hotel, is perfect for edible gifts
Makes 15-20 truffles
150g 70% dark chocolate
2 tablespoons Irish whiskey
25g cocoa powder
- Break the chocolate into squares, place it in a clean bowl. Place the cream, butter and Irish whiskey in a small saucepan and bring to a simmer.
- Put the chocolate into a blender and pulse until it is well broken up. Then, with the motor switched on, pour the cream mixture through the feeder tube of the blender and continue to blend until you have a smooth blended mixture.
- Transfer the mixture, which will be very liquid at this stage, into a clean bowl, allow it to get quite cold, then cover it with cling film and refrigerate overnight.
- The next day sift the cocoa powder on to a flat plate. Take a teaspoon of the truffle mixture, dust your hands in cocoa and roll each piece into a ball. Roll the ball in the cocoa powder to get a smooth look.
- Repeat with the remaining truffle mixture, then arrange the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days.
TIP- Obviously, the less you handle these truffles the better, as the warmth of your hands melts the chocolate, so try to roll them out as quickly as possible.
TIP- These make great gifts and are ideal for freezing