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Whisky Marmalade Truffles

Whisky Marmalade Truffles

Winter 2015

By: Eshun Mott

Making a truffle is as simple as making chocolate ganache with a few added steps. Always take care to melt chocolate slowly so it retains a smooth texture.

Makes about 36 truffles

¼ cup (60 mL) good-quality orange marmalade with peel
1 lb (500 g) dark chocolate, finely chopped, divided
⅔ cup (150 mL) 35% cream
2 tbsp (30 mL) whisky, ideally Scotch
Pinch salt
¼ cup (60 mL) unsweetened cocoa powder

1 Finely chop any pieces of peel in the marmalade (ideally, peel should make up about one-third of quantity). Scrape marmalade into a bowl and add 8 oz (250 g) of chocolate. Bring cream just to a boil and immediately pour into bowl over chocolate and marmalade. Let stand 2 minutes, then stir until chocolate is melted and mixture is uniform and glossy. Add Scotch a little at a time, whisking constantly until fully incorporated. Stir in salt. Scrape into a loaf pan, cover and chill for 2 hours or until firm to the touch.

2 Use a melon baller or a teaspoon to scoop ¾-inch (2-cm) balls of truffle mixture and, if you like, roll with your hands for a more even shape. Place on a plate and freeze for 10 minutes to re-firm.

3 Melt remaining 8 oz (250 g) chocolate in the microwave or a small heavy pot over low heat. Line a small tray with parchment paper, and place cocoa powder in a shallow bowl. Remove truffle centres from the freezer. Using a chocolate dipping fork, a regular fork or chopsticks, dip truffle centres 1 at a time into warm melted chocolate to coat, then roll in cocoa powder, shaking off excess. Store truffles in the refrigerator.

Makes about 36 truffles

What to Serve

  1. Grant's Triple Wood 12 Year Old
    750 ml bottle

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