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:
Ingredients
- 25ml of whisky, Scottish
- 100g of shortbread, crumbled
- 397g of condensed milk
- 60ml of milk
- 50g of dark chocolate drops, good quality
- 25g of butter
- 1egg yolk
- 1tbsp of clear honey
- chocolate sprinkles, or cocoa nibs
Instructions
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 meltStep 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 handledStep 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