Malt Whisky Bon Bons

Malt Whisky Bon Bons


  • 225 grams Dark Chocolate (at least 70% cocoa)
  • 150 ml Scottish Double Cream
  • 50 ml of Scotch Whisky (you can use an Islay Malt for smokiness or even Drambuie for a little more sweetness)
  • 120 Icing Sugar
  • Cocoa Powder to coat the finished bon bons

The Method

  • Break the chocolate into small pieces and place in a bowl over a pan of lightly boiling water.
  • Stir the chocolate until smooth and leave to cool a little.
  • Whisk your double cream in a glass bowl until you have soft peaks.
  • Mix in the whisked double cream, the melted chocolate and the icing sugar.
  • Keep mixing until the mixture is firm enough to shape into bite sized bon bons.
  • Roll the bon bons in the cocoa powder until fully coated.
  • Chill for a couple of hours in the fridge, then eat.
  • These bon bons can be stored in the refrigerator for two to three days.

please enjoy

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