8 oz Plain chocolate
4 tablespoons Single malt scotch whiskey
2 tablespoons Sour cream
2 ounces Butter
2 ounces Icing (confectioner’s) sugar
4 oz Almonds: finely chopped
4 oz White chocolate; grated
Place the chocolate (broken into pieces), whiskey and sour cream into a heat-proof bowl and melt over a pan of hot water. Do not allow the mixture to boil. Leave to cool.
When cool, beat in the butter a little at a time, then add the icing sugar and the chopped almonds. Refrigerate for at least two hours to firm the mixture. When the mixture is firm, sprinkle a clean work surface with a little icing sugar and the grated white chocolate. Quickly roll small pieces of the mixture in the chocolate to lightly coat. Chill before serving.