as promised in the last blog. . . these are so delicious, very fresh and should be eaten on the day they are made.they taste even better if the truffle is not too firm though you have to be swift and expert at enrobing to deal with a very soft ganache.
ingredients
1 packet of rapberries (fresh or frozen if not in season)
250g dark chocolate about 50 - 60% cocoa solids
3 fl oz single cream or soya cream
1 spoon corn syrup
2 spoons sugar
1 spoon raspberry liquor
dark chocolate for enrobing (70% cocoa solids)
method
mulch the raspberries through a plastic seive until you have approx 75g seed free juicy stuff. in a small pan, boil this gently along with the sugar for about 5 minutes and reduced by about half the volume.
break the chocolate into small pieces and melt slowly in a bowl over a gently simmering pot of water.
when the chocolate has almost melted, add the liquor, corn syrup and cream to the raspberries and heat again until it reaches a gentle boil.
mix the hot cream/raspberries into the melted chocolate until thoroughly blended.
transfer to a bowl to cool.
when cold, spoon equal quantities onto a plate of cocoa and shape into balls, using the cocoa to stop them getting too sticky.
coat with two layers of tempered chocolate (see 'temper, temper' november 2008) and top with edible pink sparkly dust or a swirled squiggle of tempered chocolate.
to ensure a crisp temper, you can pop them in the fridge or freezer for a few minutes. this is particularly helpful in warm summer kitchens.
enjoy these with a glass of rose or a cup of earl grey tea.
No comments:
Post a Comment