Scotch-Peanut Chocolate Truffles
Published December 2, 2008
Tony Cenicola/The New York Times
- Total Time
- 40 minutes, plus 4 hours’ chilling
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Ingredients
1 pound 12 ounces semisweet chocolate
⅔ cup heavy cream
1 ½ teaspoons floral honey, preferably heather
3 tablespoons Scotch
6 tablespoons salted peanuts, coarsely chopped
½ teaspoon vanilla extract
Nutritional analysis per serving
11 grams carbs; 4 milligrams cholesterol; 96 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 1 gram fiber; 7 milligrams sodium; 1 gram protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break 8 ounces chocolate into small pieces and place in a metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
- Step 2
Stir in honey, Scotch, peanuts and vanilla. Chill until firm, 2 hours.
- Step 3
Scoop small amounts of chocolate mixture, a scant teaspoon, and quickly roll into balls about 1 inch in diameter. Place on a platter or baking sheet lined with parchment. Place in freezer to firm up, about 30 minutes.
- Step 4
Break up remaining chocolate and place 16 ounces in a microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. Skewer truffles on a small fork, dip in melted chocolate to coat and place on a parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.
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