SINGLE MALT SCOTCH PEANUT CHOCOLATE TRUFFLES: National Scotch Day!

Today is National Scotch Day! I've participated as a judge in Scotch/Chocolate pairings, and I've found that it is often difficult to decide which chocolates pair best with which Scotch. However, here's an easy recipe for National Scotch Day that pairs not two but three distinct flavors for the perfect 'blend.' Choose your own chocolate and your own Scotch. Keep the chocolate semi-sweet, so you have some sugar in there. I tend to go very dark, but not in this recipe. Recipe adapted from one by Florence Fabricant that appeared in the New York Times in 2008.

I love truffles. They're easy to prepare and look and taste great!

Single Malt Scotch Peanut Chocolate Truffles

Ingredients
1 pound--12 ounces dark chocolate (55-65% cacao-needs to be semisweet to offset the salted peanuts & Scotch)
2/3 cup heavy cream
1-1/2 tsp honey (original recipe calls for floral honey)
3 Tbsp Single Malt Scotch Whisky
6 Tbsp salted peanuts, coarsely chopped
1/2 tsp pure vanilla extract

Directions
Break 8 ounces chocolate into small pieces and place in metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
Stir in honey, Scotch, peanuts, and vanilla. Chill until firm, 2 hours.
Use small ice cream scoop to scoop small amounts of chocolate mixture. Quickly roll into 1 inch balls. Place on platter or baking sheet lined with parchment. Put in freezer to firm up (about 30 minutes).
Break up remaining chocolate and place 16 ounces in microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. With two forks hold truffles and gently dip in melted chocolate to coat. Place on parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.

Single Malt Scotch Peanut Chocolate Truffles: National Scotch Day

Today is National Scotch Day! I've participated as a judge in Scotch/Chocolate pairings. It's often difficult to decide which chocolates pair best with which Scotch, but since today is National Scotch Day, I thought I'd post a recipe for Single Malt Scotch Peanut Chocolate Truffles. It's the ultimate pairing of not two but three distinct flavors. You can choose your own chocolate and your own Scotch. Keep the chocolate semi-sweet, so you have some sugar in there. I tend to go very dark, but not in this recipe. Recipe adapted from one by Florence Fabricant that appeared in the New York Times in 2008.

I love truffles. They're easy to prepare and look and taste great!

Single Malt Scotch Peanut Chocolate Truffles

Ingredients
1 pound--12 ounces dark chocolate (55-65% cacao-needs to be semisweet to offset the salted peanuts & Scotch)
2/3 cup heavy cream
1-1/2 tsp honey (original recipe calls for floral honey)
3 Tbsp Single Malt Scotch Whisky
6 Tbsp salted peanuts, coarsely chopped
1/2 tsp pure vanilla extract

Directions
Break 8 ounces chocolate into small pieces and place in metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
Stir in honey, Scotch, peanuts, and vanilla. Chill until firm, 2 hours.
Use small ice cream scoop to scoop small amounts of chocolate mixture. Quickly roll into 1 inch balls. Place on platter or baking sheet lined with parchment. Put in freezer to firm up (about 30 minutes).
Break up remaining chocolate and place 16 ounces in microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. With two forks hold truffles and gently dip in melted chocolate to coat. Place on parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.

CHOCOLATE SCOTCH WHISKY FUDGE: National Scotch Day!

Today is National Scotch Day. Scotch goes well with many dark chocolates, and I've been to a few Scotch and Chocolate Tastings. Have a look at the Nibble for an Overview of Pairing Chocolate & Scotch.  You can have your own tasting at home.

If you'd rather have your Scotch and Chocolate together in one bite, try this Scotch Whisky Fudge.

CHOCOLATE SCOTCH WHISKY FUDGE

Ingredients 
12 ounce dark chocolate, chopped
1 cup Scotch Whisky
2 (1 lb) boxes powdered sugar
1 cup chopped pecans or 1 cup chopped walnuts

Directions
Melt chocolate in microwave or double broiler, stirring frequently. As soon as chocolate is melted, mix Scotch with powdered sugar in large bowl and add to melted chocolate, stir well, add nuts.

Turn into 13x9x2-inch pan and cover with plastic wrap. This sets quickly, so cool it long enough to set but still warm enough to cut.

CHOCOLATE SCOTCH WHISKY FUDGE: National Scotch Day

Here's a holiday I can get behind. Today is National Scotch Day. Scotch goes well with many dark chocolates, and I've been to a few Scotch and Chocolate Tastings. Have a look at the Nibble for an Overview of Pairing Chocolate & Scotch.  You can have your own tasting at home.

If you'd rather have your Scotch and Chocolate together in one bite, try this Scotch Whisky Fudge.

CHOCOLATE SCOTCH WHISKY FUDGE

Ingredients 
12 ounce dark chocolate, chopped
1 cup Whiskey
2 (1 lb) boxes powdered sugar
1 cup chopped pecans or 1 cup chopped walnuts

Directions
Melt chocolate in microwave or double broiler, stirring frequently. As soon as chocolate is melted, mix Scotch with powdered sugar in  large bowl and add to melted chocolate, stir well, add nuts.

Turn into 13x9x2-inch pan and cover with plastic wrap. This sets quickly, so cool it long enough to set but still warm enough to cut.

Scotch Brownies for National Scotch Day

You can never have too many Brownie recipes. Being that today is Scotch Day, I thought I'd repost this recipe for Brownies with 'Scotch' as the 'secret' ingredient,  recipe adapted from DrinkoftheWeek.com's Whiskey Brownies. This recipe, of course, can be made without the Scotch — but why would you want to do that? As always, use the very best ingredients--great Scotch, great chocolate!

Scotch Brownies

Ingredients
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/3 cup unsalted butter
2 Tbsp water
2 eggs
6 ounces dark chocolate, chopped (60-75% cacao)
1 tsp Madagascar vanilla
1/2 cup walnuts, chopped (optional)
1/2 cup Scotch (yeah, these are pretty boozy!)

Directions
Heat oven to 350°F. Grease a 9" square pan.
In bowl, sift together flour, baking soda, and salt; set aside.
In saucepan combine sugar, butter, and water; cook over low heat to light boil.
Take off heat and add chocolate and vanilla; stir until smooth. Add in egg (one at time), beating well after each addition.
Add flour mixture and nuts (optional); stir well.
Pour mixture into prepared baking pan. Bake for 25-30 minutes.
Cool in pan on rack. After cooled, sprinkle with Scotch. Really let it soak in.
When cooled completely remove from pan and top with Chocolate Glaze.

The recipe at Drink of the Week has an excellent rich chocolate glaze, but I think you might as well go all the way with the "Scotch" Brownie theme, so here's a chocolate frosting for these brownies that is made with Scotch.

Scotch Infused Frosting

Ingredients
1-1/2 ounces unsweetened or very dark (85%-up) chocolate
1/4 cup unsalted butter
1 1/2 cups powdered sugar
3 Tbsp half-and-half
1 Tbsp good Scotch
1/2 tsp Madagascar vanilla extract

Directions
In top of double boiler, melt chocolate with butter. Combine rest of ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth. Mixture is runny, but stiffens as it cools. Frost cooled brownies.

or... have a glass of Scotch to celebrate the holiday!

Scotch Brownies for National Scotch Day!

You can never have too many Brownie recipes. Being that today is Scotch Day, I thought I'd repost this recipe for Brownies with 'Scotch' as the 'secret' ingredient,  recipe adapted from DrinkoftheWeek.com's Whiskey Brownies. This recipe, of course, can be made without the Scotch — but why would you want to do that? As always, use the very best ingredients--great Scotch, great chocolate!

Scotch Brownies

Ingredients
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/3 cup sweet butter
2 Tbsp water
2 eggs
6 ounces dark chocolate, chopped (60-75% cacao)
1 tsp Madagascar vanilla
1/2 cup walnuts, chopped (optional)
1/2 cup Scotch (yeah, these are pretty boozy!)

Directions
Heat oven to 350°F. Grease a 9" square pan.
In bowl, sift together flour, baking soda, and salt; set aside.
In saucepan combine sugar, butter, and water; cook over low heat to light boil.
Take off heat and add chocolate and vanilla; stir until smooth. Add in egg (one at time), beating well after each addition.
Add flour mixture and nuts (optional); stir well.
Pour mixture into prepared baking pan. Bake for 25-30 minutes.
Cool in pan on rack. After cooled, sprinkle with Scotch. Really let it soak in.
When cooled completely remove from pan and top with Chocolate Glaze.

The recipe at Drink of the Week has an excellent rich chocolate icing, but I think you might as well go all the way with the "Scotch" Brownie theme, so here's a chocolate icing for these brownies that is made with Scotch.

Scotch infused Icing

Ingredients
1-1/2 ounces unsweetened or very dark (85%-up) chocolate
1/4 cup sweet butter
2 cups powdered sugar
3 Tbsp half-and-half
1 Tbsp good Scotch
1/2 tsp Madagascar vanilla extract

Directions
In top of double boiler, melt chocolate with  butter. Combine rest of ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth. Mixture is runny, but stiffens as it cools. Ice cooled brownies.

or... have a glass of Scotch today!

Single Malt Scotch Peanut Chocolate Truffles

I've been a judge at several Scotch and Chocolate pairings. It's a hard job, but someone has to do it.

It's often difficult to decide which chocolates pair best with which Scotch, but since today is National Scotch Day, I thought I'd post a recipe for Single Malt Scotch Peanut Chocolate Truffles. It's the ultimate pairing of not two but three distinct flavors. You can decide on your own chocolate and your own Scotch. Keep the chocolate semi-sweet, so you have some sugar in there. I tend to go very dark, but not in this recipe. Recipe is adapted from one by Florence Fabricant that appeared in the New York Times in 2008.

I love truffles. They're easy to prepare and look and taste great!

Single Malt Scotch Peanut Chocolate Truffles

Ingredients
1 pound-12 ounces dark chocolate (55-65% cacao-needs to be semisweet to offset the salted peanuts & Scotch)
2/3 cup heavy cream
1 1/2 teaspoons honey (original recipe calls for floral honey)
3 tablespoons Single Malt Scotch
6 tablespoons salted peanuts, coarsely chopped
1/2 teaspoon Madegascar vanilla extract

Directions
1. Break 8 ounces chocolate into small pieces and place in metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
2. Stir in honey, Scotch, peanuts and vanilla. Chill until firm, 2 hours.
3. Use a small ice cream scoop to scoop small amounts of chocolate mixture. Quickly roll into 1 inch balls. Place on  platter or baking sheet lined with parchment. Put in freezer to firm up (about 30 minutes).
4. Break up remaining chocolate and place 16 ounces in microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. With two forks hold truffles and gently dip in melted chocolate to coat. Place on parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.