So, last year, I embarked on a project to make his day super special.
In December we had visited the delightful Dude, Sweet Chocolate in Fort Worth to do my Christmas shopping, and Andrew had excitedly told me ahead of time about this one particularly wonderful scotch truffle they had, featuring his favorite highland scotch - Laphroaig. Alas, when we arrived and were working our way through the samples, they had cycled out the coveted Laphroaig truffle for a bourbon truffle, and although we still had a great time, I could tell he was a bit deflated.
Hence, for Valentine's Day, I determined to recreate these incredible truffles in my own kitchen. I searched the internet and managed to locate the (very short) ingredients list on an old review, purchased an absurd amount of several different kinds of 70% dark, and started experimenting. One batch was too scotch-y, and one didn't set properly, and one wasn't sweet enough... So, finally, on the fifth batch, I found the magical combination. Rich, boozy, with just enough sweet to keep you on the hook - these are dense and magnificent, and a delightful way to consume any kind of booze you please.
I served up the truffles individually wrapped in tissue paper, and packaged in the cardboard tube the Laphroaig bottle came in (leading him to think for a minute or two that I had actually bought him scotch).
Love to you all, and Happy Valentine's Day, everyone. May your Valentine be every bit as sweet as mine.
Item: Scotch Truffles
Makes about 20 truffles
10.5 oz. 70% good dark chocolate (I used Green & Black's)
Scant cup of sweetened condensed milk
4.5 Tbsps. Laphroaig single-barrel scotch (or another good, peaty scotch)
1.5 tsp. Dark Molasses
Make sure all surfaces, dishes, and utensils are VERY dry (water will ruin the emulsion). Finely chop all the chocolate (the largest bits should be no larger than a peanut), and put 2/3s of it into a glass bowl (you'll use this a double-boiler, so make sure it fits over your pan nicely). Chop the remaining 3rd into even tinier bits, no bigger than grains of rice, and set aside.
Put condensed milk in a small pan over very low heat (it will scald like crazy over higher heat).
Add an inch or two of water to a mid-sized pan and bring to a rolling boil, then turn off the heat, and put the glass bowl of chocolate over the the boiling water to melt. Allow it to sit for about two minutes, then gently, stir/turn with a spatula as it melts. When the chocolate is 2/3s melted, remove it and the condensed milk from the stove and begin to gently, gradually stir in the remaining chocolate. The chocolate should be very shiny and smooth as it incorporates. Once all the chocolate is added and melted, it should be barely warm to the touch. Add the molasses and the scotch and stir briskly to combine - the mixture will seize up surprisingly. Add the warm (NOT HOT) condensed milk and stir briskly until homogeneous. Taste, and add more scotch or molasses as needed.
At this point it should start to cool into a cohesive blob - thicker and grainier-looking than frosting. Cover with plastic wrap and allow to cool in the freezer for three to four hours, stirring once or twice to reincorporate the escaping oils. Once it's a workable consistency, roll into balls on waxed paper or press into molds (I got heart-shaped candy molds because I'm a sap), and return to the freezer overnight to set.
Serve to someone you dote on.
Since the whole truffle is tempered, they're shelf-stable and should last 2-3 weeks, and much longer in the fridge/freezer.
With love, Kat
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