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Chocolate and Drambuie truffles
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Bruno Loubet's truffle recipe is rich and indulgent, using one of Scotland's finest liquors. Said to be Bonnie Prince Charlie’s elixir, Drambuie is an infusion of Scotch whisky, heather honey, herbs and spices that brings a festive punch to these tasty chocolate truffles.
First published in 2015
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Ingredients
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Imperial
Chocolate truffle
- 6 tbsp of cocoa powder
- 200ml of double cream
- 1 tsp instant coffee powder
- 80g of butter, chopped
- 4 tbsp of Drambuie
- 300g of bitter chocolate, roughly chopped
SAVE RECIPE
Equipment
- Piping bag and nozzle
Method
1
Start the truffles by combining the cream and butter in a pan. Place the chocolate in a large bowl. Bring the cream and butter to the boil, then pour over the chocolate. Add the coffee and whisk well
- 200ml of double cream
- 80g of butter
- 300g of bitter chocolate
- 1 tsp instant coffee powder
2
Place the bowl on top of another one filled with ice cubes and a bit of cold water. Whisk the chocolate mixture energetically until it starts to thicken (about 5 minutes) then add the Drambuie
- 4 tbsp of Drambuie
3
When the mixture is thick enough to hold its shape, spoon into a piping bag. Cover a tray with cling film, pipe 30 truffles onto it then leave in the fridge to set
4
When set, roll the truffles onto a plate and cover with the cocoa powder. Shake them, four at a time, in your hand to loosen any excess cocoa. Store in a container in the fridge, until ready to serve
- 6 tbsp of cocoa powder
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