Little truffle cups have the same decadence as rolled truffles but are simpler to prepare – just mix, pour and enjoy. These cocktail-inspired truffle cups are part of the cooking demonstrations that Emily Richards and I presented at the Fairmont Jasper Park Lodge's Christmas in November. – Elizabeth Baird
- Portion size 40 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
Place chocolate in 4-cup (1 L) glass measuring cup. In small saucepan, heat together cream, butter and corn syrup just until butter melts and bubbles form around edge; pour over chocolate, whisking until smooth. Whisk in scotch whisky.Line mini muffin cups with paper or foil candy cups. Pour about 1 tbsp (15 mL) chocolate mixture into each; lightly bang tray on counter to settle mixture. Sprinkle with sugar. Refrigerate until set and firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 3 mg
- Protein 1 g
- Calories 52.0
- Total fat 5 g
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 3.0
- Calcium 1.0
- Vitamin A 2.0
