INGREDIENTS

  • 8 ounces good quality bittersweet chocolate , chopped 250 g
  • 2/3 cup whipping cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon corn syrup
  • 2 tablespoons Scotch whisky
  • 1 tablespoon white sugar , coarse sugar for topping

DIRECTIONS

  1. Place chocolate in 4 cup glass measuring cup.In small saucepan, heat together cream, butter and corn syrup just until butter melts and bubbles form around edge; whisk in chocolate until smooth.Whisk in Scotch whisky.
  2. Line mini muffin cups with paper or foil candy cups.Pour about 1 tablespoons chocolate mixture into each; tap tray on counter to settle mixture.
  3. Sprinkle with sugar.Refrigerate for 1 hour or until set and firm.Make ahead:Refrigerate in airtight container for up to 1 week.Makes about 40 pieces.
  4. DRY GIN MARTINI truffle CUPS:Substitute gin for Scotch whisky.Omit sugar topping.Top each cup with shelled pistachio.
  5. DARK AND STORMY truffle CUPS:Substitute ginger liqueur or rum for scotch whisky.Omit sugar topping.Sprinkle each cup with chopped crystallized ginger.
  6. orange BLOSSOM truffle CUPS:Substitute orange liqueur for Scotch whisky.Omit sugar topping.Sprinkle each cup with thinly sliced candied orange.
  7. Canadian Living Gifts from Your Kitchen.