Can you believe that Christmas is only next week?!
Alan has been hard at work talking to lots of customers about
their new kitchen projects for 2016, but we've managed to pin him
down for one last recipe.
These are super indulgent and when Alan says a "glug" he means a
- 250 gms Dark Choc
- 40 gms Unsalted butter
- 225 mls Double Cream
- 1 tbs Honey
- A very good glug of Jack Daniels
- Grated zest of 1 satsuma
Grate the chocolate into a bowl, dice the butter into small
Grate over the Satsuma zest, add in the JD to the Chocolate and
Bring the cream to the boil, when almost half way up the pan add
to the chocolate, stir until all is melted and smooth.
Chill until set this could take ¾ hours.
Scoop out truffle shapes with a tea spoon (tip spoon into
boiling water then shape truffle)
Place onto a cold plate until all has been used
You can roll them in your hands for a round shape, this is messy
as your hands are warm, the spoon gives a more rustic
For the Coating
Coat in Cocoa, chopped nuts, Pistachio nuts, icing sugar, even
space dust, amoretti biscuits crumbed.
Coat in melted chocolate use a cocktail stick to hold the
truffle when dipping.
Serve in little paper cups use as an edible gift
Hey if you fancy making a chocolate Fondant for a special
dessert use a truffle in the middle of the sponge mix this will
then melt nicely when you cut the Fondant open, just a thought.
Above all, have a very Merry Christmas and a prosperous new
From Bettaquip - supplying all of your commercial kitchen