TRUFFLE SINGLE MALT
Makes 75 pcs Preparation time 30 mins Cristalization 2 hrs INGREDIENTS
• 430g cream • 60g honey • 540g dark chocolate • 35g single malt whisky • 90g butter
Boil the cream with the honey. Add the boiled cream to the chopped chocolate. When the ganache reaches a temperature of 35 - 40°C, add the butter and finish by adding the whisky while mixing well.