One of the preserving bright spots in early months of the year is the arrival of Seville oranges, the tart and bitter variety that makes fantastic marmalade.
In my part of the world they typically show up in January or February and I look forward to the delicious aromas in the kitchen as the fruit and sugar boil away on the stove.
I usually make a big enough batch to keep me in marmalade for the rest of the year and have a few jars spare to give away, as well as some to use in baking or other recipes.
Marmalade and whisky have a great affinity for each other. Back in Britain it is common to find marmalade with Scotch whisky as an ingredient, and they are often used together in desserts and even cocktails. So I couldn’t resist pairing some of my latest marmalade with Scotch whisky and dark chocolate to make some delicious truffles.
I used one of my favourite chocolate making techniques, a simple combination of chocolate with jam or preserves plus a splash of booze. I’ve used it many times before with great results, such as Georgia Peach Bellini truffles and blueberry ginger truffles.
Seville Orange Marmalade and Whisky Truffles
7oz Seville Orange Marmalade (I made mine with this recipe)
14oz Dark Chocolate (preferably at least 60-70% cocoa. I usually use Guittard or Ghirardelli)
2 tbs whisky (I used Scotch)
Unsweetened Cocoa powder
Melt 7oz of the chocolate over medium heat in a double boiler (or use a glass bowl over a pan of simmering water).
Once melted add the marmalade and whisky and stir to combine. Allow to cool and then put in the fridge until the mix is firm.
Use a teaspoon to scoop walnut sized balls from the chocolate mix and roll into balls before covering with a light coating of cocoa powder. Put the balls on a baking tray lined with parchment paper and then return to the fridge to firm up again.
Melt the remaining chocolate over medium heat in a double boiler and then coat the chocolate balls. Once again place them on a parchment paper lined baking tray for the chocolate to cool and set.