I'm looking to do a simple dark chocolate whisky truffle. I'd been planning on making this one, but I'm concerned that there's too much heavy cream and butter in comparison to the chocolate. Mainly, I'm worried it won't set well. Thoughts?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.