Whiskey cream truffle
easy
50 mins
50 mins
Ingredients
- 500 g Whole milk couverture
- 250 g Butter or margarine
- 80 g Coconut oil
- 150 g Icing sugar
- 5 TABLESPOONS Whisky cream liqueur
- 1 Pallet of plain hollow spheres (63 pieces)
- 50 g Cocoa powder
- 75 g crushed pistachio kernels
- 7-10 Tbsp Paper sleeves
Directions
- 1
Melt 250 g chocolate coating in a water bath and let it cool down a little. Beat the fat, coconut oil and 100 g icing sugar with the whisk of the hand mixer for about 15 minutes until thick and frothy. Add the chocolate coating and stir in. Add liqueur drop by drop and stir in. Chill the mixture for about 15 minutes.
- 2
Stir again, fill into a piping bag with perforated spout, spray into the hollow spheres and refrigerate for about 1 hour. Pass the cocoa and icing sugar separately through a sieve. Melt the remaining chocolate coating and let it cool down a little. Dip the balls into the couverture with the help of 2 forks, drain well and roll 1/3 of each ball in icing sugar, the second third in cocoa and the remaining balls in pistachios. Dry the whisky cream truffles on a baking tray and place them in paper sleeves as desired
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