“All you need is love. But a little chocolate now and then doesn’t hurt.” - Charles M. Schulz
Valentine’s Day or not, we can always show some love to our wonderful selves and our loved ones with a rich, delectable, creamy present. You guessed it right! Chocolates are the perfect melt-in-your-mouth, delish treat to express your love, appreciation, friendship and more. This “food of the gods” has an unmatched adoration in history for its taste. It can be traced back to over 4,000 years that was cherished in Central America by the civilisations. Today, chocolate has evolved and is savoured in several forms.
Ask any chocolate or whisky lover and they spell that this is such a divine, obvious pairing. Chocolate and whisky complement each other like a dream. The right whisky can balance the sweetness and retain its original flavour when paired with the choicest choclates.
A connoisseur will echo, the quality of whisky would be as crucial as that of the chocolate being used. What better pairing than bringing the delights together with some whisky-filled chocolate!
Copious amounts of good, warm whisky adds delectable layers to the chocolate, undercutting its creamy texture with a delicate melage of flavours. While the chocolate takes over the taste buds in a mouthful, the complex aromas of whisky make for a great combination.
Here is a boozy, whisky-filled chocolate recipe that can be your next adult dessert to try that will have your guests crave more for.
For the whisky-filled chocolate, you’ll need…
180 grams milk chocolate for the filling
2 tablespoons Aberlour single malt or Ballantine’s blended Scotch whisky
140 ml heavy cream
2 tablespoons room-temperature butter
½ teaspoon salt
½ vanilla seeds scraped from the bean
Sea salt to sprinkle
For the whisky-filled chocolate, you’ll need to:
Break the milk chocolate into pieces, and place it in a medium bowl on low heat, over a pot of water. Add 1 tablespoon butter and melt until smooth. Remove from the heat and allow it to cool for about 10 – 15 minutes. Swirl the chocolate around the moulds and coat them completely. Let them drain over a wire rack. Freeze them for 10 – 12 minutes before starting off on the filling.
In another small bowl, combine the chocolate, cream and 1 tablespoon butter over a pot of water. Bring it all together on low heat. Take it off heat and allow it to cool for about 25 minutes. Add the whisky, salt, vanilla seeds and stir. Remove the mould from the fridge and spoon the mix into each mould. Tap it lightly to prevent any air bubble from forming. Sprinkle it with some sea salt. Refrigerate for about an hour. Serve the whisky-filled chocolates - perfect as a present or an indulging treat for yourself.
Sláinte to the decadence - a square of chocolate and a wee dram it is!
Casseroles as we know it today, goes back to 20th century America, when lightweight me
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