210 g Van Leer® Kenosha Milk Chocolate
110 g Van Leer® Tulsa Dark Chocolate
150 g Heavy Cream
25 g Glucose
50 g Butter
40 g Whiskey
25 g Liquid Sorbitol
Combine cream, glucose and butter. Heat to 80?C/176?F.
Pour half of liquid over chocolates in food processor and mix to create emulsion.
Add second half of liquid. Mix again.
Add whiskey and liquid sorbitol. Mix well. Let set to piping consistency.
Pipe into truffle shape.
Roll into crystallized dark chocolate and then into sifted cocoa powder.
Formulation courtesy of Van Leer