Many people prefer whiskey truffles to regular truffles. Indeed, most stop having regular truffles once they have had a bite of whiskey truffle. If you are wondering why, it is because the whiskey helps balance the richness of the chocolate and cream and simply makes it way more delightful.
Put the chocolate in a big bowl. In a separate bowl, combine the cream, the salted caramel, the whiskey and the butter. Stir all the ingredients together till they blend well. Microwave the mixture for two to three minutes, or until it is boiling. Alternatively, you could place the ingredients in a saucepan over medium heat and keep stirring intermittently until the mixture is boiling.
Now pour this mixture over the roughly chopped bittersweet chocolate and let them be for 30 seconds to a minute. Add the instant espresso powder and sea salt, and whisk the mixture until it is of a thick, smooth and glossy consistency. Add more salt depending on how you want it to taste.
Cover the bowl with a cling wrap and place it in the refrigerator to chill for a good five hours. Or, better still, refrigerate it overnight. Now to shape the truffles, scoop out two mounds of the mixture and sprinkle a little cocoa on them. Roll the mixture into small balls in your hands, and coat them with the cocoa. Once you have used up the entire mixture to make the truffles, you know the hard part is over.
Keep the truffles chilled until they are ready to be served. Sprinkle sea salt to garnish before savoring them.
Breakfast is often touted as the ‘most important’ meal of the day.
It doesn’t come as a surprise that Paloma is the national drink of Mexico.