Eat the Seasons… February
Chocolate & Drambuie Truffles
Serves 15
Ingredients:
- 6 tbsp Cocoa Powder
- 200ml Double Cream
- 1 tsp Instant Coffee Powder
- 80g Butter, chopped
- 4 tbsp Drambuie
- 300g Bitter Chocolate (we champion Original Beans 70% Cru Virunga – which can be bought at Franklins Farm Shop on Lordship Lane).
Method:
- Put the cream and butter in a pan. Chop the chocolate and put it in a bowl. Bring the cream and butter to the boil, then pour over the chocolate. Add the coffee and whisk well.
- Place the bowl on top of another one filled with ice cubes and a bit of cold water. Whisk the chocolate mixture energetically until it starts to thicken (about 5 minutes) then add the Drambuie.
- When the mixture is thick enough to hold its shape, spoon into a piping bag. Cover a tray with cling film, pipe 30 truffles onto it then leave in the fridge to set.
- When set, roll the truffles onto a plate and cover with the cocoa powder. Shake them, four at a time, in your hand to loosen any excess cocoa. Store in a container in the fridge, until ready to serve.
- As an alternative leave out the Drambuie and add 2 tbsp of Horlicks instead to create Malted Chocolate Truffles.
Enjoy!
You can email Suzanne with any comments or questions at info@suzannejames.co.uk