These chocolate truffles and this cocktail will be perfect to conclude a meal or a Christmas dinner aperitif in beauty!
For 1 glass of 25 cl and 20 truffles approximately.
For the cocktail:
- 2 cl cane sugar
- 4 cl Irish Whiskey
- 10 cl hot coffee
- 4 cl of fresh cream
- 250 g dark chocolate
- 12.5 cl of liquid cream
- 5 cl of whiskey
- 40 g of cocoa powder
Mix the cane sugar and the whiskey. Heat the mixture in the microwave or in a saucepan. Prepare a black coffee lying down. Pour it gently into the glass. With a spoon, gently place the cream on the surface, so that it does not mix with the coffee.
Sprinkle shavings with dark chocolate. Serve hot.
truffles. Melt the chocolate in a bain marie. Bring the cream to the boil, add the melted chocolate and mix until smooth and homogeneous. Stir in the whiskey and mix well. Pour the mixture into a dish and refrigerate until the chocolate freezes. Using a Parisian spoon, make balls with the chocolate and roll them in the cocoa powder.
By Fabienne Haberthur & Sarah Vasseghi
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