Manhattan Truffles
These Manhattan Truffles are bold in flavour. They are downright boozy but also brilliantly well balanced and mellow, bringing out the best of whisky and chocolate together. Serve them with a Manhattan cocktail or alongside coffee for an after dinner nibble.
Servings: 20 Truffles
Ingredients
- 120 g/ 4 ¼ oz Dark chocolate
- 7 teaspoon Double (heavy) cream
- 20 g/ 4 ¼ tsp Butter
- 4 dashes Angostura bitters
- 4 teaspoon rye whisky
- 1 ½ teaspoon Red vermouth (rosso)
- 1 teaspoon Sugar cane syrup or agave
- 45 g/ 1 ½ oz Grated dark chocolate
Instructions
- Gently melt the chocolate over a Bain Marie. Once melted stir until completely smooth
- Cut the butter into small chunks and stir in until fully melted and incorporated
- Stir in the cream followed by the alcohols, bitters and syrup
- Let cool, cover and transfer to the fridge to firm up for at least 4 hours
- Sprinkle the grated chocolate into a small shallow bowl
- Take teaspoonfuls (approx 10g each) of the ganache and roll into balls. Gently roll the truffles in the grated chocolate until fully coated. Wash & dry your hands after rolling a few truffles if your hands get too sticky to roll the remaining truffles well
- Store in the fridge for up to 5 days. Bring the truffles out an hour before serving to bring them back to room temperature