Turning a classic truffle into a modern ball of bliss with a little salted caramel and whiskey kick.

A while back I discovered boozy truffles, since that time, this remains my all-time favourite to serve to friends when they come over, or just to have with that ‘after dinner’ cup of coffee.

Truffles can be rich and sticky but when made with whiskey, the alcohol helps to cut through the richness of the chocolate and cream, for a cleaner bite.

A few notes:

· Your palate your preference: If whiskey is not your thing try another spirit. Perhaps Frangellico, Brandy or even a gin in white chocolate works well.

· When making truffles, keep a wet towel near to wipe your hands between each truffle for ease of rolling. No licking of fingers allowed.

Here’s the secret: “Cook the salted caramel right to up to the point the mixture is about to burn. The caramel will impart a deep flavour that moves beyond the one-dimensional sweetness when cooked only to a light or medium amber. Pour some whiskey in the mix and you have yourself a classic truffle that is updated with a little sweet a little salty and a kick of whiskey.”

INGREDIENTS

TRUFFLE:
320g dark chocolate (52% to 65% dark)
120ml thick cream
½ cup salted caramel (recipe follows)
¼ cup Whiskey
1/3 cup unsweetened cocoa powder, Dutch process

SALTED CARAMEL SAUCE:
½ cup granulated sugar
2 tablespoons water
2 tablespoons unsalted butter
6 tablespoons of heavy cream
½ teaspoons of rough sea salt

RECIPE

Salted Caramel Sauce:
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber colour, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Chocolate ganache:
Place chocolate and thick cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Stir in salted caramel sauce (mixture may look slightly rough, but will even out and become smooth once more after the addition of whiskey). Add in whiskey and stir until fully incorporated. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.

Remove chilled truffle mixture. Using a melon-baller, ( If you don’t have one, never mind, just take a teaspoon and roll the chocolate mixture between the palms of your hands until you have a nice round ball. ) scoop out chocolate rounds. Finish forming truffles by hand and place on a baking sheet. Dust truffles with unsweetened cocoa powder to finish.

Remember this recipe has fresh cream in it and will only last a few days unless you live in my home , then it will only last a few hours.