cream Archives

Malva Pudding

Tomato, baby marrow and bacon quiche

1 hour

Chocolate cake with caramel icing and fudge sauce

25 minutes

Fruity dessert

Autumn fruit with hot vanilla rice pudding

40 minutes

Apple recipes

Steak and mushroom sauce

30 minutes

Chocolate Truffles

Serves 24

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

6 T cream
300 g 60% dark chocolate, chopped
150 g unsalted butter
3 T rum
125 g cocoa powder
60 g icing sugar

Method

Bring the cream to the boil in a heavy-based saucepan, remove from the heat and allow to cool.

Melt the chocolate in a doubleboiler, then pour the cream into the melted chocolate and stir until fully incorporated. Remove from the heat and allow to cool to room temperature.

Beat the butter until pale and doubled in volume. Gradually pour the melted chocolate into the butter and stir until fully incorporated. Mix in the rum. Clean the sides of the bowl and chill until firm.

Sieve the cocoa powder and icing sugar into a shallow bowl.

Dip a melon-ball scoop into hot water, dry, then scoop balls from the chocolate. Roll in the cocoa powder and icing sugar mixture.

Bring any remaining chocolate ganache back to room temperature and, using a palette knife, press it back together to form a block and store in the refrigerator.

Cook’s note: Chocolate truffles can be made in advance and stored in an airtight container.

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Chocolate Truffles

Chocolate Truffles

Ingredients

Method