Ingredients for Rich Scottish Truffles
- Bittersweet Chocolate
- Unsweetened Chocolate
- Whipping Cream
- Unsalted Butter
- 1 tablespoon Drambuie liqueur
- 1/4 cup unsweetened cocoa powder
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How to Make Rich Scottish Truffles
- In a heavy-bottomed saucepan over low heat, gently melt 8 ounces of high-quality dark chocolate, 1/2 cup heavy cream, and 2 tablespoons of unsalted butter, stirring frequently until smooth and glossy.
- Remove from heat and stir in 1 tablespoon of Drambuie liqueur. Mix well to combine.
- Pour the mixture into a shallow, wide bowl. This will help it cool and set faster.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
- Using a melon baller or small spoon, scoop out rounded portions of the chocolate mixture and roll them into balls. If the mixture is too soft, return it to the refrigerator for a short time.
- Refrigerate the truffles for another 30 minutes to allow them to firm up further.
- Roll the chilled truffles in 1/4 cup unsweetened cocoa powder until evenly coated.
- Store the truffles in an airtight container in the refrigerator for up to two weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
20g
Carbs
0g