There are days when right after getting back from work, there is this impossible urge to have something sweet and by Murphy’s Law, those are the days when we open the candy jar and find not one candy left. Even the refrigerator disappoints us then. We mostly settle for it, deciding to get some the next day. But why do that when you can actually make some awesome truffles in a matter of two hours?
If your favorite cocktail is a Manhattan, all the more reason for you to try this lovely recipe. Spike it with a Sazerac or a Templeton. In case you can’t find some, you can always use Jameson Irish Whiskey instead. It will make a difference, and a good one.
In two separate microwave-proof bowls, put in the chocolate and heavy cream. Now microwave the containers on medium to high heat for about two to three minutes. Ensure that both the chocolate and the cream is boiling. Now take both the containers out and pour the cream over the chocolate. Let them rest for about five minutes. Start stirring to blend them well into each other. If the mixture feels or looks a little lumpy, microwave for another 30 seconds and stir some more. Now pour only one tablespoon of the rye whisky, two teaspoons of sweet vermouth, and three dashes of the angostura bitters in the mixture. Stir a few more times and cover the container. Refrigerate for one hour.
Meanwhile, in a medium sized bowl, put the remaining rye whiskey, sweet vermouth, angostura bitters. Now put all the maraschino cherries into this solution and let them soak in it for one hour at least. Then drain the solution and gently pat the cherries dry.
Take out the container from the refrigerator. To make the truffles, take some of the mixture in your hand, depending on how big or small you want your truffles to be, and mold them to hold one cherry inside. Roll between your hands and form a smooth and thick outer coating. The cherry inside should not be displaced. After you have made all twenty truffles, roll them in cocoa powder and refrigerate till they set, which should take about an hour. Then serve or savour them. Simple!
The concept of blending whiskey with food is thought to be outré by many.
The sun has cast off its shroud of mist, the air is warm and the sugaring-off season is right aro