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WHISKY CHOCOLATE & GINGER TRUFFLE DELIGHTS

WHISKY CHOCOLATE & GINGER TRUFFLE DELIGHTS

Ingredients: – should make about 24

* 250 g quality dark chocolate
* 100g unsalted butter
* 100g ginger snap biscuits
* 1 tbsp malt Whisky (a Glen Moray would do very nicely)
* 1 tbsp cocoa, siftedglen-moray-whisky

Method:

1. Melt the chocolate and butter together in a bowl over simmering water
2. Finely crush the ginger snaps
3. Tip them into the chocolate mixture with the Whisky and stir well
4. Pour into a shallow bowl and, once cold, refrigerate for a couple of hours to firm up
5. Using a teaspoon, spoon out some of the mixture and, using the palms of both hands, form into balls
6. Place the cocoa in a bowl and carefully roll the truffles in this, to coat

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