The book tells you everything you could ever want to know about chocolate, from how it's made to where to buy the best. There's even a section on the health benefits if you want an excuse to eat more! Included in the book are 30 recipes which are all very tempting. I am looking forward to making the Black bottom cupcakes very soon.
This time I chose truffles, and it was a very good decision! They're a doddle to make but look professional. I added a generous slug of whisky to mine and coated them in Lindt 85% for a serious cocoa hit, they were than rolled in cocoa powder.
The result? seriously good truffles, especially if you like chocolate dark. you could change the recipe to milk or even white chocolate for a milder flavour. The whisky could be replaced by any number of things, I'm thinking orange zest. I might try rolling them in chopped nuts as well for a different finish and texture. Now I'm off to eat a truffle...
(adapted from The Great Chocolate Book by David Lebovitz)
150g of good dark chocolate, broken into small pieces
150ml Double/Heavy cream
A good slug of whisky or your favourite liquor
About 120g chocolate for coating
Cocoa powder on a plate or in a bowl.
- Heat the cream in a pan until just beginning to bubble.
- Pour the cream over the broken chocolate, add the Whisky and whisk until it is a smooth, thick liquid.
- Leave to set, it must be firm.
- Use a melon baller or spoon to scoop balls of the mixture. chill well in the fridge.
- Roll the truffle mixture between your hands to form balls, work quickly or they will melt, and you'll be in a mess!
- melt the chocolate for coating, and one at a time drop the truffles into it to coat, remove the and quickly drop them into the cocoa powder roll and set aside to cool.
- Place in paper cases or a nice box, or just eat them!