- 1 1/2 pound good quality plain chocolate
- 10 fl. oz. double cream
- small glass malt whisky
Bring cream to the boil. Remove from heat and add half the chocolate (broken up). Stir gently until chocolate melted and thouroughly mixed. Add the whisky and stir until well mixed in. Transfer mixture to a metal bowl (I don't bother with this and just keep it all in the original saucepan) and place in a bowl of iced water. Beat with a wooden spoon until cool and thick. Transfer mixture into piping bag and pipe into 2.5 cm rounds on sheet of greasproof paper. Place in fridge to firm up. Remove from fridge and roll into balls (original recipe suggests dusting hands with icing sugar to prevent sticking but it doesn't seem to work). This is incredibly messy. Make sure you have a bowlful of hot water to plunge your hands into afterwards or else you'll end up with chocolate covered taps. Keep balls on greaseproof paper and chill in fridge again until firm. I actually put mine in freezer section for about 1/2 hour. Melt the remaining chocolate. Try to do this with as little heat as possible or else the balls will rapidly disintegrate with the heat. Using small forks dip each ball into melted chocolate and cover thouroughly. Do each ball as fast as possible. The original recipe suggested rolling each ball in cocoa while the chocolate is still molten but I reckon this will cause ball breakdown due to the extra handling involved.
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