Garry Watson, chef proprietor of Gordon’s Restaurant in Inverkeilor, makes some special truffles
You don’t need me to tell you that Scotch whisky is one of the most popular spirits in the world, with a broad spectrum of styles and flavour profiles. I enjoy using whisky in my cooking, from marinating cured salmon, to making a rich sauce served with meat, or to flavour ice cream or parfaits in desserts.
One of my favourites combinations is whisky with chocolate and this work really well when making home-made chocolate truffles. This is a subject that we pastry chefs get awfully fussed about as there are all kinds of rules and regulations about handling chocolate. So here’s the easiest ever alternative for home-made truffles. They’re the perfect finishing touch to a celebration dinner served with a dram of whisky or liqueur and coffee – it’s World Whisky Day next Saturday so why not make a batch to give as gifts?
Break 150g dark chocolate (75% cocoa solids) into the bowl of a food processor. Switch on and grind until it looks granular like sugar. Place 150ml thick double cream, 25g butter and 30ml of your favourite whisky in a small pot and bring to a simmering point. Then, with the motor switched on, pour the mixture through the feed tube of the processor and blend until smooth. Then add 1 tablespoon Greek yoghurt and blend again for a few seconds. Transfer the mixture, which will be very liquid at this stage, into a bowl, allow to get quite cold, then cover with cling film and refrigerate overnight.
Next day simply sift quality cocoa powder on to a plate, then take a heaped half teaspoon of the truffle mixture and either dust each one all over. Alternatively, dust clean hands in cocoa powder and roll into a ball and then roll it onto the cocoa powder if you like a smoother look.
Chef’s tip: Obviously, the less handling the better, as the warmth of your hands melts the chocolates. I find using tight fitting disposable surgical gloves makes easier to roll, less messy and more hygienic. Place truffles immediately into small petit four paper cases in a sealed container or arrange in presentation boxes if for a gift. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.
