Silky dark chocolate truffles gently infused with Scotch whisky, finished with a classic cocoa dusting. These simple, hand-rolled truffles are inspired by traditional European chocolateries and make a perfect after-dinner treat for Burns Night — rich, warming and wonderfully indulgent.

You’ll Need (Makes around 20–25 truffles)

200g dark chocolate (60–70% cocoa, finely chopped)
120ml double cream
30–40ml Scotch whisky (to taste)
20g unsalted butter

For coating:
Cocoa powder
Finely chopped nuts
Dark chocolate shavings

How to Make

1. Heat the cream
Pour the double cream into a small saucepan and heat gently until just steaming. Do not boil.

2. Make the ganache
Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and leave for 2 minutes. Gently stir from the centre outwards until smooth and glossy.
Add the butter and whisky and stir until fully incorporated.

3. Chill the ganache
Cover the bowl and refrigerate for 1–2 hours, until the ganache is firm enough to scoop but still soft.

4. Roll the truffles
Using a teaspoon, scoop small portions of ganache and roll quickly between your palms to form neat balls. Work swiftly — the warmth of your hands will soften the chocolate.
Roll each truffle in cocoa powder or your chosen coating.

5. Set and store
Place the finished truffles on baking paper and chill for 20–30 minutes to firm up. Store in an airtight container in the fridge for up to 5 days.

Our Canny Tips…

• Choose a smooth Scotch whisky — avoid heavily peated styles, which can overpower the chocolate.
• Start with 30ml whisky and adjust to taste before chilling.
• For a festive finish, roll some truffles in icing sugar mixed with a little cocoa.
• Remove from the fridge 15 minutes before serving for the best texture.
• Perfect served with coffee — or a small dram on the side.