Scotch on the Rocks Truffle Cups With Variations

• 8 ounces good quality bittersweet chocolate, chopped 250 g
• 23 cup whipping cream
• 2 tablespoons unsalted butter
• 1 tablespoon corn syrup
• 2 tablespoons Scotch whisky
• 1 tablespoon white sugar, coarse sugar for topping

1. Place chocolate in 4 cup glass measuring cup.
2. In small saucepan, heat together cream, butter and corn syrup just until butter melts and bubbles form around edge; whisk in chocolate until smooth.
3. Whisk in Scotch whisky.
4. Line mini muffin cups with paper or foil candy cups.
5. Pour about 1 tablespoons chocolate mixture into each; tap tray on counter to settle mixture.
6. Sprinkle with sugar.
7. Refrigerate for 1 hour or until set and firm.
8. Make ahead: Refrigerate in airtight container for up to 1 week.
9. Makes about 40 pieces.
10. DRY GIN MARTINI TRUFFLE CUPS: Substitute gin for Scotch whisky.
11. Omit sugar topping.
12. Top each cup with shelled pistachio.
13. DARK AND STORMY TRUFFLE CUPS: Substitute ginger liqueur or rum for scotch whisky.
14. Omit sugar topping.
15. Sprinkle each cup with chopped crystallized ginger.
16. ORANGE BLOSSOM TRUFFLE CUPS: Substitute orange liqueur for Scotch whisky.
17. Omit sugar topping.
18. Sprinkle each cup with thinly sliced candied orange.
19. Canadian Living Gifts from Your Kitchen.

bittersweet chocolate, whipping cream, unsalted butter, corn syrup, scotch whisky, white sugar

Taken from www.food.com/recipe/scotch-on-the-rocks-truffle-cups-with-variations-272040 (may not work)