×

Christmas Opening Hours

Friday 22nd Dec 8am-10pm
Saturday 23rd Dec 8am-10pm
Sunday 24th Dec 8am-6pm
Christmas Day Closed
Stephens Day Closed
Wednesday 9am - 6pm
Thursday normal trading hours

New Years
Saturday 30th 8am -9pm
Sunday, New Years Eve 31st 9am-6pm
Monday, New Years Day 9am - 4pm
Tuesday 2nd January Normal Hours

Login

×



Auto-login on future visits

Forgot your password?

Register for an account

Remove item from cart

×

Are you sure you want to remove from your cart?

Yes No
×

This is the register form

Close overlay ×

When you're done typing, hit Enter, or click the search icon to start your search.

Searching...

Share this recipe

×

Send to a friend

Just submit the form below to send Whiskey Chocolate Truffles With Hazelnut Butter to a friend.


×

Whiskey Chocolate Truffles With Hazelnut Butter

Trish Deseine’s Whiskey Chocolate Truffles with Hazelnut Butter.

Trish Deseine’s Whiskey Chocolate Truffles with Hazelnut Butter.

Grown up and sexy. Serve with a good whiskey and skip dessert

Print this Recipe Send to a friend Share

Ingredients

  • 300g Good Quality Chocolate

  • 100g Double Cream

  • 1 tablespoon Whiskey or Cognac

  • 2 tablespoons Hazelnut Butter

  • Course

    CourseDessert

  • Serves

    ServesApprox 20 individual truffles

  • Time

    Time20 minutes preparation + 2 hours cooling

  • Difficulty

    DifficultyBeginner

Method

Put the chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Leave it to melt for 4 minutes or so, then stir to a smooth ganache. Add the hazelnut butter and whiskey and stir again.
Leave to cool and harden in the fridge for a few hours.
With a teaspoon, scoop out teaspoons of chocolate and roll them between the palms of your hands. Roll into chopped chocolate. (Avoid cocoa powder as it will cover your teeth and fingers, not a good look.)
 
Photography by Marta Miklinska. Food Styling by Trish Deseine.

Method

Put the chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Leave it to melt for 4 minutes or so, then stir to a smooth ganache. Add the hazelnut butter and whiskey and stir again.
Leave to cool and harden in the fridge for a few hours.
With a teaspoon, scoop out teaspoons of chocolate and roll them between the palms of your hands. Roll into chopped chocolate. (Avoid cocoa powder as it will cover your teeth and fingers, not a good look.)
 
Photography by Marta Miklinska. Food Styling by Trish Deseine.

Used in this Recipe

  • Chocolat Patissier Menier Swiss Dark Chocolate 100g

    Chocolat Patissier Menier Swiss Dark Chocolate 100g

    €1.78

Trust Ecommerce
Retail Excellence
SagePay

Ardkeen Quality Food Stores processes all payments securely using Sage Pay technology. For further information see our Privacy Policy and Terms & Conditions sections.

Dispute Resolution

Our Developers

Automat:ee