Chocolate whisky truffles


Here’s our final recipe of the week to celebrate National Chocolate Week.

image015Chocolate whisky truffles by Michelin starred chef, Terry Laybourne

Chocolate truffles in any shape or form are a decadent treat. Adding a glug of The ONE British blend of whiskies elevates them to even greater heights.

220g  UHT whipping cream, 940g Milk chocolate couverature (chocolate containing at least 31% cocoa butter), 20g unsalted butter, 50ml The ONE whisky, Cocoa powder or creative powder (from cake decorating retailers) for dusting (optional)

Bring the cream to a boil then pour half of the cream over 440g of the chocolate and allow to stand for a few minutes. Add the remaining cream and mix with a spatula until smooth. Add the whisky and mix again. When the mix cools to 32°C, mix in the butter (still with the spatula). Transfer to a clean container, cover and refrigerate overnight.

The next day, cut the truffles using a melon baller and lay them on to greaseproof paper – return to the fridge. Gently melt the remaining chocolate in a microwave on defrost setting, stirring from time to time and ensuring the temperature doesn’t exceed 35°C. Remove the truffle balls from the fridge. Rolling each ball by hand, coat them individually in the melted chocolate. Transfer back to the greaseproof paper to set at room temperature – do not refrigerate until the chocolate is fully set.

(Optional) Once set, dip a dry pastry brush into cocoa powder and dust the truffles gently. Alternatively, many cake decorating retailers sell ‘Creative Powder’ or metallic food covering which will look equally stunning.

The ONE is available to purchase at Harvey Nichols, specialist whisky distributors or online at

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