Jump to Main ContentJump to Primary Navigation
Top

Hand-rolled Truffles

hand-rolled-truffles.jpg

This daring fusion of sweet and savoury makes for perfect petits fours or a great homemade gift (if you can bear to part with them). Pairing strawberry with basil used to be the norm, now pink peppercorns have taken their place. Anna Hansen serves up a fantastic rhubarb and peppercorn pavlova at her London restaurant, The Modern Pantry. Once you’ve mastered this recipe, try experimenting with different fruits: rhubarb, blueberries or raspberries would all work well.

KCAL

241 per 2 truffle serving

SATURATED FAT

8.1g per serving

PREPARATION TIME

20 minutes

COOKING TIME

2 hours (to cool)

INGREDIENTS (MAKES 20)

For the ganache:

  • 200g wild strawberries
  • 75g golden caster sugar
  • 200g double cream
  • 10g pink peppercorns, crushed
  • 450g white chocolate, broken into pieces
  • Cornflour or icing sugar

For coating:

  • 300g white chocolate
  • 10g pink peppercorns, crushed

METHOD

Step 1: Place the washed strawberries in a saucepan with the sugar and cook until puréed. Ideally, you want the mixture to reduce by half to concentrate the flavour. Pass the mixture through a sieve to remove lumps and fibres, then return to the heat with the cream and peppercorns. Simmer for approximately 2 minutes. Pour onto the white chocolate in a bowl and blend together until smooth. Cool, then refrigerate for at least 2 hours.

Step 2: To roll the truffles, dust your hands with cornflour or icing sugar, take even teaspoonfuls of the ganache and rapidly roll into spheres. Place the truffles onto parchment paper and put in the fridge to set.

Step 3: To coat your truffles: temper the chocolate (heat it until liquid and then cool again so it’s smooth but not solid), then dip the truffles into it, carefully coating them using your hands. Sprinkle with the crushed peppercorns immediately so that they stick to the chocolate. Place the truffles on baking parchment in a cool, dry place for 10 minutes to set. Serve with crushed peppercorns scattered around the plate.

From Adventures With Chocolate by Paul A Young (£14.99, Kyle Books)

Related

use.jpg

Spiced chocolate cake with raspberries

hero-2.jpg

Chocolate 'can make you slim'

chocolate-wine2.jpg

Would you drink Chocolate Wine?

Comments

Latest...

Ramadan: The best places to break your fast in London

These London restaurants provide late night openings and special iftar menus

26 May 2017

Londoners, get ready for the G&T ice-cream bar of your dreams

Gin, tonic, and ice cream – what’s not to love, eh?

by Kayleigh Dray
25 May 2017

The world's first hot air balloon bar is coming to the UK

Get ready for some sky-high drinking

by Sarah Biddlecombe
24 May 2017

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
24 May 2017

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017