Chocolate Scotch Truffles
Submitted by emerson654
Chocolate Scotch truffles wrap toasted hazelnuts in a whiskey-spiked dark chocolate ganache, then double-dip them in melted chocolate and roll in cocoa powder. A grown-up holiday confection with three textures in every bite.
YIELD
40 servingsPREP
10 minCOOK
40 minREADY
50 minChocolate Scotch truffles are the Christmas gift that earns repeat invitations. A buttery chocolate ganache enriched with egg yolks and a quarter cup of Scotch whiskey wraps around toasted hazelnuts, then each truffle gets dipped in tempered chocolate and rolled through cocoa for that classic craggy finish.
The Scotch is the surprise. A peaty single malt brings smoke and warmth that cuts through the richness, while a softer blend gives caramel sweetness. Either works, and choosing depends on whether you want subtle or assertive.
The hazelnut at the core matters. Toast the nuts in a 375°F (190°C) oven until the skins crack and slip, then rub them in a kitchen towel to remove the bitter brown jackets.
Chef Tips
- Use the best chocolate you can afford. The recipe uses 1.5 pounds total and cheap baking chocolate produces grainy, dull truffles. Look for 60% to 70% cacao for balance.
- Temper the dipping chocolate properly or use couverture for a snap-and-shine outer shell. Melted-and-cooled chocolate gives a softer, dustier finish that’s still tasty but less professional.
- Chill at every stage as the recipe directs. Warm ganache won’t form balls, and warm balls won’t hold their shape when dipped.
- Work fast at the dipping station. Have the cocoa-dusted plate ready and lift truffles with two forks, not your fingers (heat from hands melts the coating instantly).
Variations
- Swap Scotch for bourbon, Cognac, or Frangelico for different liquor profiles.
- Roll the dipped truffles in chopped pistachios, toasted coconut, or crushed gingersnaps instead of cocoa.
- Skip the hazelnut center and just shape the ganache into balls for a smoother, simpler truffle.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat.
Remove the pan from the heat and set aside.
Combine the egg yolks and ½ cup of the confectioner’s sugar 4.
Combine the cream, butter, and remaining ½ cup sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted.
Slowly pour the hot sugar mixture over the egg yolk mixture, Mix thoroughly and set aside to cool slightly.
Then stir in the melted chocolate and the Scotch; beat for 1 minute.
Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.
Meanwhile, place the hazelnuts on a baking sheet and toast.
Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins.
Set them aside.
Roll a spoonful of the chilled chocolate around each hazelnut Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.
Melt the remaining 14 oz. chocolate in a heavy saucepan Remove the pan from the heat.
Sprinkle a shallow dish generously with cocoa. Dip each truffle in the melted chocolate, covering it completely.
Then lift it out with a fork and roll it in the cocoa.
Arrange the truffles on the baking sheet again, and chill before serving.
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