Scotch-Peanut Chocolate Truffles

The chocolate truffles I devised are bolstered with Scotch and nubbly with peanuts. They are also kissed with honey, to mellow the flavor, preferably heather honey, in keeping with the whiskey’s home base.

Ingredients

• 1 pound 12 ounces semisweet chocolate
• ⅔ cup heavy cream
• 1 ½ teaspoons floral honey, preferably heather
• 3 tablespoons Scotch
• 6 tablespoons salted peanuts, coarsely chopped
• ½ teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (50 servings)

    63 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 4 milligrams cholesterol; 6 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 50 small truffles

Preparation

1. Break 8 ounces chocolate into small pieces and place in a metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
2. Stir in honey, Scotch, peanuts and vanilla. Chill until firm, 2 hours.
3. Scoop small amounts of chocolate mixture, a scant teaspoon, and quickly roll into balls about 1 inch in diameter. Place on a platter or baking sheet lined with parchment. Place in freezer to firm up, about 30 minutes.
4. Break up remaining chocolate and place 16 ounces in a microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. Skewer truffles on a small fork, dip in melted chocolate to coat and place on a parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.