Brigadieros da Escocia (chocolate truffles)

by Marcello Tully
Return to Recipe
Print
servings50
45 minutes

Ingredients

  • 25ml of whisky, Scottish
  • 100g of shortbread, crumbled
  • 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
  • chocolate sprinkles, or cocoa nibs

Method

1
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
2
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
3
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