Whiskey Truffles with Almond Praline

Another recipe I made just before Lent and The Great Chocolate Ban of 2013 started. It is adapted from a recipe in Rachel Allen’s Home Cooking, one of my all-time favourite cookbooks. You may already know I worship a few culinary gods and goddesses such as Nigella, Nigel and Bill (and I haven’t even mentioned Kriss Carr’s new book! Shame on me) but Rachel hasn’t come up yet, so I thought it was time I indoctrinated introduced you to this wonderful Irish home cook. 

Makes 20 truffles
Prep time: 25 mins + chilling in the fridge

For the praline:
100g brown sugar
100g unpeeled almonds
For the truffles:
150ml soy cream
250g dark chocolate (dairy-free), chopped
1 tbsp Irish whiskey
For the praline: 
Put a sheet of baking parchment on a baking tray. Place the almonds and sugar in a non-stick saucepan over medium heart and let the sugar caramelise slowly. Do not stir the mixture, but swivel the pan around if you fear the sugar might burn, or lower the heat a tad. When the sugar has caramelised to a beautiful golden brown and covered the almonds, pour the mixture onto the baking parchment and let it cool.
When it is cool and hard, pulse in the food processor until it becomes the texture of breadcrumbs. Store in a jar until you need it.

For the truffles: 
Pour the cream in a saucepan over high heat When it starts to boil, take off the heat and throw in the chocolate pieces, pour in the whiskey, and stir with a wooden spoon until perfectly smooth. Pour into a bowl or shallow pie dish and let it set it in the fridge for at least 1 hour. 
Roll the chocolate into little golf ball-sized truffles (about 20) and sprinkle over the praline. Let it cool again in the fridge and store in a box. Serve with coffee, hot whiskey or your favourite drink.

Even Mali couldn’t resist these delicious little bites!

The Cookie Fairy

8 thoughts on “Whiskey Truffles with Almond Praline

  1. Pingback: Vegan Easter Recipes Round-Up | The Vegan Cookie Fairy

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