Malt Whisky Bon Bons

by Jim Coleman · Published October 23, 2008 · Updated January 30, 2015

Malt Whisky Bon Bons

Ingredients

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