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Recipe Detail Page
Whisky Marmalade Truffles
Winter 2015
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
