Teeling Whiskey Chocolate Hazelnut Truffles

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See in the new year with Donal Skehan's decadent Irish whiskey truffles...

Teeling Whiskey Chocolate Hazelnut Truffles

What can be more sophisticated than homemade petits fours after a slap-up dinner? This recipe can be adapted with whatever flavours you like, so feel free to experiment! Just package these up in little festive bags and they make the perfect edible mini gift, too.

Makes about 12 truffles.

* 200g hazelnuts, chopped and toasted
* 200g good-quality dark chocolate, broken into pieces
* 150ml double cream
* 2 tbsp Teeling Whiskey
* 1 tsp vanilla extract

1 Place the chocolate in a heatproof glass bowl and set aside.
2 Bring the cream to the boil in a saucepan over a medium-high heat and then pour over the chocolate. Using a whisk, mix the cream through the chocolate until it is completely melted.?Add in the whiskey, vanilla extract and half the chopped hazelnuts. Cover with cling film and place in the fridge for about an hour until it is firm enough to scoop. (Alternatively, set the truffles in a greased ice-cube tray in the fridge.)
3 When the chocolate is set, scoop out amounts the size of a small tablespoon and roll into little balls.
4 Sprinkle a clean work surface with the remaining hazelnuts and then roll the truffles in the nuts to coat. Place back in the fridge until ready to serve. Enjoy!


Check out the rest of Donal's party recipes in our Nov/Dec issue, on shelves now!

Photography by Donal Skehan


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