Whisky ginger truffles
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Whisky ginger truffles
Recipe by Lucy Jessop
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
80Kcal
Fat
6gr
Saturates
4gr
Carbs
6gr
Sugars
6gr
Fibre
0gr
Protein
1gr
Salt
0gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 150g dark chocolate (70% cocoa solids), finely chopped
- 25g soft butter, chopped
- 1 heaped tbsp finely chopped stem ginger
- 1½ tbsp whisky
- 150ml double cream
- 25g light muscovado sugar
- 2 tbsp cocoa, sifted, for coating
Step by step
Get ahead
Store in an airtight container in the fridge for up to a week.
- Put the chopped chocolate, butter, ginger and whisky in a bowl.
- In a pan, heat the cream and sugar together until just boiling; remove from the heat.
- Pour the hot cream over the chocolate mixture. Set aside for 2 minutes to melt, then stir until glossy. Leave to cool slightly, then chill for 2 hours until firm.
- Take teaspoonfuls of the mixture and roll into balls. Then roll in the cocoa and transfer to baking sheets lined with baking paper. Chill again to firm up. Once solid, transfer to an airtight container and store in the fridge.
Chef quote
These two flavours were made for each other and combine beautifully in these luxuriously rich, dark truffles
