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Chocolates: My Whiskey Balls

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Chocolates: My Whiskey Balls

The perfect chocolates: my whiskey balls recipe with a picture and simple step-by-step instructions.

  • 60 ml Cream
  • 180 g Dark couverture
  • 50 g Ground almonds
  • 3 cl Single malt whiskey – here “Connemara”
  1. Bring the cream to the boil briefly.
  2. Crush the couverture and dissolve it in the hot cream.
  3. Add almonds and whiskey and mix well.
  4. Approx. Let rest in the refrigerator for 24 hours. Then form small balls and roll them either in powdered sugar, cocoa or chocolate sprinkles.
  5. Place the balls in praline molds and store in a cool place.
  6. Tip 6: If you lightly roast the almonds beforehand, the balls get an even more intense taste.
Dinner
European
chocolates: my whiskey balls

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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