Brigadieros da Escocia (chocolate truffles)

Brigadieros da Escocia (chocolate truffles)

Marcello Tully pays homage to both Brazil and Scotland in this heavenly whisky and shortbread truffle recipe, a true reflection of the chef's roots
  • Total:



  1. Step 1

    Add the condensed milk, egg yolk, milk, chocolate, butter and honey to a heavy-based pan and gently bring to 120°C, stirring continuously to melt
  2. Step 2

    Remove the pan from the heat and stir in the whisky, followed by the crumbled shortbread. Set aside until the mix is cool and set enough to be handled
  3. Step 3

    Pour some chocolate sprinkles onto a plate and spread out. The condensed milk mixture should be set enough to handle in a cool kitchen. Shape the chocolate into small balls using a spoon, then roll in the sprinkles. Place in small paper bonbon cups and serve