Courvoisier Easter Truffles

As much as we love chocolate, we don’t really do its rich creamy consistency in cocktails; for us it’s a confection, not something you put in a glass. That’s not to say we won’t be serving up chocolates this Easter, we’ll just be doing it in style with these scrummy ten-step truffles created by Courvoisier The Future 500 member and all-round top bloke Paul Wayne Gregory. Okay, they’re not exactly cocktails, but they do have a deliciously alcoholic kick…


 

Courvoisier Truffles (makes 35-40)

60ml Courvoisier VS
40ml cream
200g milk chocolate (40%), broken into pieces
1 vanilla pod
20g sugar

Method:
1. Split the vanilla pod and remove the seeds.
2. Place the sugar, vanilla pod and seeds with the cream into a pan and boil on a medium heat.
3. Once boiled, remove from the heat and leave to stand until warm.
4. Remove the vanilla pod and scrape the seeds back into the pan.
5. Add the butter and whisk until melted.
6. Pour the mixture over the chocolate and allow to stand for 3 minutes, until melted.
7. Add half the Courvoisier VS to the mixture and whisk together.
8. Once set, use an electric hand mixer and add the remaining Courvoisier VS, the mixture will now be smooth and silky.
9. Pour the mixture into a flat tray, cover and set in the fridge for a minimum of 4 hours. For best results, chill the mixture overnight.
10. Shape into small balls and chill for 30 minutes in the fridge. Dust with icing sugar and arrange on a serving plate

 

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