Whisky Truffles

Canadian Living, you suck. Not as bad as Gourmet, but close.

THIS recipe is a good idea with very bad execution. Very bad. It makes me wonder if anyone actually tried it before publishing it (they said they did a demo, but I'm suspicious).

The good news is, it is salvageable.

A few points:

1) "Chop" isn't a good description of what you should do with the chocolate. It really needs to be small-almost shaved. This is basically making ganache that gets poured into cups. If the pieces are too large they will not melt and you will have hard bits in the truffles.

2). Do not try to do this in a 4 cup measure. I have no idea why they suggested this as it will be impossible to properly whisk the chocolate. Just get a medium bowl and scrape the last bits out with a spatula.

3) Wait a couple minutes after pouring on the cream mixture before whisking-again to let the chocolate melt properly. It seems like a major error to suggest whisking right away as it will cool too quickly.

4) Use double the amount of whiskey. 2 tablespoons to 8 oz. chocolate? Come on. If you're making whisky chocolate it's because you actually like the taste of booze. I made it with two as per the instructions and couldn't taste it-disclaimer: I have a cold which might account for stunted taste buds.

5) I did not get 40 cups. I got 24.

6) for the sugar topping, just go ahead and crush up a couple of sugar cubes-you don't need to buy special coarse sugar.