John Myers
Whiskey – Chocolate – Cubes
The perfect whiskey – chocolate – cubes recipe with a picture and simple step-by-step instructions.
- 150 g Ladyfingers
- 150 ml Whiskey
- 225 g Couverture
- 60 gr Cocoa powder
- 1 tbsp Double cream
- Roughly break the ladyfingers and place in a bowl, pour the whiskey over them and let them steep for 30 minutes
- Coarsely chop the couverture and melt in a small saucepan over a water bath over low heat and stir smoothly, let it cool down a little, stir in the heaping tablespoon of double cream – if you like the mixture, mash the sponge cake, otherwise leave it a little coarser
- Pour the mixed mass into the tray, smooth it out and sprinkle with a third of cocoa powder on the top
- Chill the mixture overnight
- it is best to turn the finished block with a kitchen board and then spread the rest of the cocoa powder over it.
- cut the pralines into bite-sized pieces
- Store well packed in the refrigerator. If the whiskey taste is too strong, let it stand for a few days and the taste will refine.
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