Malt Whisky Truffles

The Beats!

When I talked to Dad a couple days ago to ask him what his upcoming birthday plans were, he responded "You mean the beginning of my birthday season?".  Oh right, the birthday season.  Well Dad, here's to the official day one of many days of celebrating your birth ... and I hope it's a great one.  In your honor, I created a playlist that reminds me of you.  Whether is cruising around in "The Bomb" listening to Oldies or rockin' out to the Rolling Stones while you're out by the grill ... I'm not sure what kinda dance moves you can combo with this playlist - I just sung really loud.  On with the beats ...

The Treats!  

Well, a friend recommended I post the good, the bad, and the ugly - and these fall somewhere between the bad and the ugly ...  It's the first time I've made this recipe - which seems basic, and I'm not even sure it was a failure.  It's just not what I had in mind.  The truffles seem more like "mousse balls".  Although they taste fine, they are fluffy on the inside and not quite holding their shape on the outside.  Right now they're packed into the freezer until I decide what to do with them.  At this point, I don't think they're being flown to California for my dad as I'm pretty sure they would arrive as a puddle.  Anyway, with that pep talk, I'm sure you're all dyyyyying to make these, so on with the treats.

Malt Whisky Truffles                 

From The Chocolate and Coffee Bible

What you'll need ...

7 oz bittersweet chocolate, chopped

2/3 cup heavy cream

3 Tbsp malt whisky

3/4 cup confectioners sugar

cocoa powder, for coating

Melt the chocolate in a heatproof bowl, set over a pan of simmering water, stirring until smooth then cool slightly. 

Using a whisk, whip the cream with the whisky in a bowl until thick enough to hold it's shape (this took me only a few minutes). 

Stir in the melted chocolate and confectioners sugar.  Leave to firm up a little (this is where I started to get worried/annoyed - and where I ended up leaving the mix in the refrigerator over an hour to firm up "a little").

Dust your hands with cocoa powder and shape the mixture into bite-sized balls.  Coat in cocoa powder.  Refrigerate for up to 3-4 days if necessary and pack into "pretty" boxes (if you're lucky).