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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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