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Troon Truffles


8 oz Plain chocolate
4 tablespoon Single malt scotch whiskey
2 tablespoon Sour cream
2 oz Butter
2 oz Icing (confectioner's) sugar
4 oz Almonds: finely chopped
4 oz White chocolate; grated

Place the chocolate (broken into pieces), whiskey and sour cream into a heat-proof bowl and melt over a pan of hot water. Do not allow the mixture to boil. Leave to cool.

When cool, beat in the butter a little at a time, then add the icing sugar and the chopped almonds. Refrigerate for at least two hours to firm the mixture. When the mixture is firm, sprinkle a clean work surface with a little icing sugar and the grated white chocolate. Quickly roll small pieces of the mixture in the chocolate to lightly coat. Chill before serving.




STACKS, The Art of Vertical Food

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