Marcello Tully's brigadieros da escocia recipe is the perfect marriage of his Brazilian heritage and Scottish home, infusing the traditional condensed milk and chocolate truffles with Scottish whisky and mixing in crumbled shortbread.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Add the condensed milk, egg yolk, milk, chocolate, butter and honey to a heavy-based pan and gently bring to 120°C, stirring continuously to melt
397g of condensed milk
60ml of milk
50g of dark chocolate drops, good quality
25g of butter
1 egg yolk
1 tbsp of clear honey
Remove the pan from the heat and stir in the whisky, followed by the crumbled shortbread. Set aside until the mix is cool and set enough to be handled
100g of shortbread, crumbled
25ml of whisky, Scottish
Pour some chocolate sprinkles onto a plate and spread out. The condensed milk mixture should be set enough to handle in a cool kitchen. Shape the chocolate into small balls using a spoon, then roll in the sprinkles. Place in small paper bonbon cups and serve
chocolate sprinkles, or cocoa nibs
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