And by Rye, I mean Rye Whiskey.
So last Friday night I was killing time and had the bright idea to put some Smooth Ambler Old Scout Rye Whiskey in some truffles. I hadn't made any truffles in awhile, and I had been craving them. I figured all the alcohol would cook out and I would be left with some delicious whiskey-tasting truffles.
I combined 1/2 cup of the whiskey with a giant spoonful of pumpkin and 3.5 oz of 60% dark chocolate. I cooked it for awhile in a small saucepan, poured the mixture into a glass measuring cup, and stuck it in the
fridge to cool. I didn't get around to taking it out of the fridge until this evening.
The ganache was super soft, but I formed it into rough balls, laid them on wax paper, and stuck them in the freezer to harden. I got a little taste from the ganache clinging to the sides of the cup, and it was super delicious.
While the ganache was hardening in the freezer, I melted 3.5 oz of 72% dark chocolate. Then I dropped the ganache balls in one at a time, turned them til coated, and dropped them on a new sheet of wax paper. I had to make the coated truffles in batches because the ganache got soft pretty quick and it would melt into the cup of coating chocolate if it wasn't hard enough. I ended up needing to melt a second 3.5 oz of the 72% to coat all of the truffles. (although that left me with quite a bit of leftover coating at the end)
Once the first batch of truffles was hardened, I had a taste-test. At first, it was super delicious. Chocolate and whiskey, yum. But then...I was slammed with a big, overpowering alcohol-ness. Apparently, the alcohol DID NOT cook out of the ganache. Apparently, it was condensed instead. Wow that was strong. These truffles are not for children. Unfortunately, the taste of alcohol is so potent, the truffles aren't actually as epic-ly delicious as I had hoped. They don't taste like whiskey, they taste like alcohol. I guess I should have cooked the ganache longer...