Scotch on the Rocks Truffle Cups With Variations

Little truffle cups have the same decadence as rolled truffles but are simpler to prepare—just mix, pour and enjoy.

• Ready In: 25 mins
• Yields: 45 pieces

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.