Holy moly, this is the truffle to end all truffles. You guys. These truffles are rich, chocolatey, and has the perfect amount of booziness. What’s not to like? This recipe combines really simple ingredients, requires very little hands-on time, and looks so, so good. They make great holiday gifts or bring them to your next holiday party and be everybody’s new BFF.
I believe the secret to this recipe is using really good alcohol. I’ve had alcoholic desserts before that used subpar alcohol, and it always had this “burning” aftertaste at the bottom of my throat. I think if you use good Scotch in this recipe, it’ll be so velvety smooth and will add just the right amount of kick to this recipe.
Sea Salt Scotch Truffles
- 1 lb dark chocolate, chopped (I use an entire bar of 72% dark chocolate Pound Plus from Trader Joe’s.)
- 1/3 cup heavy cream
- 2 tbs unsalted butter
- 1/3 cup Scotch
- 1 tsp sea salt
- Coarse ground sea salt
- Milk chocolate
- Cocoa powder
- In a large glass (or metal) bowl, combine dark chocolate, heavy cream, and butter. Place bowl over a simmering pot of water (alternatively use a double boiler). Stir until melted and smooth. Remove from heat.
- Stir in Scotch and sea salt. Cover and refrigerate for 3 hours (or until firm).
- Using a small cookie scoop (approximately 2 tsp), scoop out the truffle mixture. Roll the ball between your palms to make them round. Roll them in the toppings of your choice. Refrigerate for another 30 min to set the toppings.