[guide.chat] Chocolate Truffles on email
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide chat" <guide.chat@xxxxxxxxxxxxx>
- Date: Sun, 29 Jan 2012 10:09:09 -0000
Cuban Chocolate Truffles
Makes 16
These will keep in an airtight container chilled for 2 weeks.
Ingredients:
140 ml carton of double cream 2 tablespoons honey 200 G plain chocolate 1 and
a half teaspoon of dark rum 1 tablespoon or 25 G butter softened a good pinch
of dried chili flakes Cocoa powder, sifted for rolling a pinch of salt
METHOD:
1. heat the cream and honey in a pan over a medium heat until it is nearly
simmering.
2. In a food processor blend the chocolate, beat in the hot cream mix and
pulse until the chocolate has melted and the mixture is smooth. Add the rum,
butter, chili flakes and a pinch of salt to the food processor and pulse until
combined. Transfer to a bowl, cover and chill for at least 4 hours or until
the truffle mixture is firm but not too solid.
3. Then put the cocoa powder on to a plate. Take a little of the mixture and
roll into a bite sized ball, roll it in the cocoa powder to coat all over and
put it on a lined tray while you make the rest. You should have 16 truffles
Serve at room temperature.
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- » [guide.chat] Chocolate Truffles on email - Carol O'Connor
