Wednesday, October 18, 2006

Prince Charlie's coffee and Malt whisky truffles

Bonnie Prince Charlie, pretender to the throne of England and Scotland, passed on his recipe for Drambuie to the MacKinnon clan whilst in exile on the island of Skye.
These days the liquour finds its place in this luxurious after-dinner coffee, which I appropriately accompanied with whisky truffles. My husband was outraged that I'd used 3 tablespoons of his precious Lagavulin for the recipe, mind you, after a few truffles all was forgiven...

Sans titre-Duplication-01

Malt whisky truffles
Ingredients for 25 to 30 truffles
200 gr dark chocolate
150 ml crème fraîche
3 tbsp malt whisky
115 gr icing sugar
Cocoa powder

  • Melt the chocolate in a bain-marie, and leave to cool.
  • Whip the crème fraîche with the whisky to obtain a thick cream.
  • Add the cooled chocolate and the icing sugar, and mix well.
  • Leave to cool in the fridge for one hour.
  • Pour the cocoa powder onto a plate, and dust over your hands.
  • Take a teaspoonful of the chocolate mixture and roll it into a ball, or square, and then roll it in the cocoa powder.
  • Leave the truffles in the fridge overnight.
  • They will keep fresh for 3 days in the fridge.

Prince Charlie's coffee

Ingredients for a glass

30ml/2 tbsp Drambuie
2 ml/1 tbsp soft brown sugar
Black coffee
20 ml lightly whipped single cream


  • Pour the Drambuie into a 300 ml glass.
  • Add the brown sugar, and stir to dissolve the sugar in the alcohol.
  • Pour hot black coffee into the glass, and stir.
  • Pour the cream onto a teaspoon placed on the surface of the coffee.
  • DSC02214_01

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