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...

Pucker up for the world's favourite ice creams

From Japanese Mochi to British clotted cream by Harriet Hall

26 Jul 2016

10 of the best vegan and vegetarian BBQ recipes

From halloumi burgers to satay skewers by Moya Crockett

22 Jul 2016

Experts reveal best breakfast to help people fighting depression

This is, according to experts, the ideal breakfast for people at risk of depression by Kayleigh Dray

20 Jul 2016

Six of the best craft ciders to try this summer

As chosen by Mamie founder Aymeric Peurois by Jenny Tregoning

15 Jul 2016

The UK's best coastal cafes to (eat and) drink in the view

Wish you were eating here? by The Stylist web team

15 Jul 2016

Taste some of the biggest burger trends of 2016

Get ready for National Burger Day by The Stylist web team

15 Jul 2016

Now you can go for a disgusting dinner at Mr and Mrs Twit's house

Calling all Roald Dahl fans: your childhood awaits in the form of bird pie by Amy Swales

08 Jul 2016

51 ways to indulge in gin around the UK

Safaris, festivals, teas and tours to get your juniper on by Amy Swales

06 Jul 2016

The jelly bean wine pairing guide you didn't know you needed

Take your sugar fix to the next level by Amy Lewis

20 Jun 2016

One of the world’s best red wines is available for less than £5

Stock up, quickly! by Victoria Gray

10 Jun 2016