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| DESSERTS |
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CHOCOLATE
TRUFFLES
These truffles can be made
up to 10 days in advance.
When you serve these
delicious morsels, leave them
out at room temperature for 15 minutes, for ideal texture
and taste.
PREPARATION TIME: 15 MINUTES, PLUS 3 HOURS SETTING TIME. MAKES: 20 PIECES.
INGREDIENTS
75 ml fresh cream
100 g dark chocolate chips
50 g dark cocoa powder
METHOD
1. Place the chocolate chips
in a heatproof mixing bowl.
Heat the cream in a
saucepan until it starts to boil
and rise to the side of the
saucepan. Pour the cream
into the chocolate and using
a whisk, quickly incorporate
the chocolate into the cream.
You will produce a thick
chocolate slurry. Place this
bowl in the fridge for at least
3 hours (or overnight) until
it sets and is hard enough
to mold with your hands.
2. Wearing some clean
disposable gloves, roll a
teaspoon of the mixture
using the palm of your hands
until you get a uniform ball. The heat of your palms will
slightly melt the chocolate so
you must work fast or the
truffles will melt entirely. Drop
each ball in a takeaway
container containing the cocoa
powder and coat each truffle
by gently rolling them in the
bed of cocoa. Once you have
rolled all of the truffles, you may
store them in this container in
the fridge until you are ready to
serve them.
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