Whiskey Truffles

1. Chop both types of chocolate. Heat the cream with a pinch of salt (do not boil) and melt the chopped chocolate in it while stirring. This until a creamy mass is created.
2. Whip butter, powdered sugar and whiskey until whitish-creamy. Then gradually stir in the melted chocolate mixture in a small stream. Place the bowl with the still fairly liquid mixture in the refrigerator for at least 1 hour. In the meantime, cover 2 large, solid documents (must fit in the refrigerator) with baking paper and keep them ready.
3. When the mass has got a very tough, sprayable consistency, fill it into a piping bag with an approx. 8 mm perforated nozzle and spray cherry-sized dots onto the two plates. Then put everything in the refrigerator until the dots have become so firm that you can shape them into balls. That can be overnight.
4. For shaping, hold your hands under very cold water, cool and dry them and then use the palms of your hands to shape balls out of the dots. After about 3 – 4 balls cool and dry your hands again and again. So the mass does not stick to the hands and can be shaped easily. Put the shaped balls back on the pads lined with new paper. When all are formed, place the plates in the freezer so that the “tender mass” is nice and firm and does not melt away when you dip it later.

Completion:

1. Chop the 300 g dark chocolate. If possible, use a thermometer now. First melt 200 g over the water and heat to 45 °. Remove from the water bath for a moment, stir in the remaining 100 g, dissolve in it and let everything cool down to 28 °. Then put it back on the water bath, heat it up to 32 °, a maximum of 36 ° and then take it down. Keep the pot with the still hot water next to the stove in case the chocolate cools down too much during the dip. It is advisable to leave the thermometer inside so that the temperature can always be monitored. (Fortunately, I have a paddle with a built-in thermometer, that makes things easy). If it cools down too much, put it back on the saucepan briefly and stir gently.
2. A so-called praline grid is required for further processing. This is placed on a larger surface to catch the dripping chocolate.
3. Diving is done in portions. First take a pad with balls out of the freezer and work on half of it. Then put it back in the freezer and do the same for the other base. Always alternating. Even in spite of the freezer, the sensitive balls soften quite quickly.
4. Now line two bases with baking paper again and build a “road” with them, the grid, the melted chocolate and the balls, namely: balls, chocolate, grid, surface to put down. Then it can go. Dip each ball completely into the chocolate, lift it out with a fork (a “praline fork” is ideal), tap lightly, place on the grid and move the fork back and forth a little. This creates the typical jagged truffle pattern. Then set it down on the prepared surface and let it set on it. When all the truffles are ready and set, put them in a sealable container and keep them in the refrigerator until they are ready to be eaten or given away. I can’t say a best before date …………… are gone quickly ….. ;-)))
5. Since I made quite small truffles (according to the well-known motto: “The smaller, the more often” … ;-)) 110 pieces were created.