CHOCOLATE TRUFFLES WITH GLEN TALLOCH

Glen Talloch and chocolate? We are always up for that! Especially for Glen Talloch with chocolate truffles.

Preperation

  1. Melt the chocolate with the butter and the cream over a pan of hot water.
  2. Mix the whisky with the melted chocolate, stir and pour everything into a bowl.
  3. Place in the fridge to harden. Once the chocolate has hardened, pour the cocoa in a different bowl.
  4. Using a teaspoon, scoop some chocolate out of the bowl and use your hands to form it into a ball (it will get messy). Don’t worry about forming perfect spheres; the imperfections add a kind of rustic charm.
  5. Place the truffles in the bowl of cocoa and stir carefully with a clean teaspoon until they are entirely covered in cocoa. Repeat until you have used up all your chocolate.
  6. Store these unbelievably delicious chocolate truffles with whisky in the fridge until you are ready to eat them, so they don’t melt between your fingers.

“Ith do shàth!”

ingredients

For ca. 20 truffels

  • 2 tbsp Glen Talloch whisky
  • 100 grams dark chocolate, roughly chopped
  • 50 ml cream
  • 1 large tbsp butter
  • 3 tbsp cocoa

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We are concluding with a dessert. A very traditional dessert, in fact! If the Scots have something to celebrate, you can expect Cranachan to be served at some point. Cranachan is made from the four things that Scotland is known for: whisky, oats, honey and raspberries. Officially, the cream with Glen Talloch, the crispy oat flakes and the fruit are served separately, so everyone can construct their own dessert as they like it. Although there exist countless variations of this recipe, we are sticking with the classic preparation for now.

Glen Talloch and chocolate? We are always up for that! Especially for Glen Talloch with chocolate truffles.

Of course, you won’t be slathering these ribs in barbecue sauce. A light marinade is all you need to bring out the natural flavour of the ribs. Whatever you do, make sure to get belly ribs. These are much larger and the meat has a firmer structure, while also being much more flavourful. Don’t forget about the most important thing: the touch of Glen Talloch!