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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.
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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
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
After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.
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Chocolate and Drambuie truffles
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