Monday 28 November 2011

Irish coffee truffles

It's about that time of year when we carefully select our Christmas whiskey, to be enjoyed after sundown on the big day itself. But we shouldn't forget those who seem reluctant to embrace the unalloyed joy of the amber liquid in its pure form. For some, the good stuff must be smuggled past their defences, cloaked in other flavours and textures, in discreetly named packages that gloss over the alcoholic contribution.

As my contribution to this holiday subterfuge, I offer the Irish Coffee Truffle...

Ingredients (for about 18 truffles)
  • 170g quality dark chocolate (70%)
  • 150 mls Avonmore Cream
  • 2-3 teaspoons ground instant coffee made into a paste with boiled water (or an espresso, if you prefer)
  • 30 mls Kilbeggan Irish whiskey
  • Milled white chocolate, finely chopped almonds or chocolate vermicelli to coat

  • Bring the cream to the boil
  • Break chocolate into pieces
  • Add to the cream and whisk for a while until completely melted
  • Continue to whisk for a short while
  • Whisk in the coffee and whiskey
  • Pour into a shallow container and cool completely in fridge or freezer
  • When set, make into walnut-sized balls and roll in any or all of the coatings

Happy Christmas!