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 Ingredients:200g’s of the finest 56% dark chocolate 170g’s cream 30g’s butter (at room temperature) Method: Weigh cream, put on to boil Weigh out chocolate Weigh out butter at room temperature Pour cream over chocolate, and allow to stand for one minute. Slowly fold chocolate and cream together, careful not to over stir. Allowing them to get to know each other gently. Allow the beautiful mixture to cool, a useful trick is to dab a little just below the lip and it should feel cool, a convenient place to check the temperature that the tongue can reach to lick!!! Now it's time to add the butter and gently fold into the chocolate mixture. This will make the most luscious of chocolates! Prepare equipment: Piping bag with nozzle Tray with greaseproof paper Cocoa powder Pour the chocolate mixture onto a bench and blend slowly with a palette knife, incorporating butter and bringing to a setting point for piping. This is where you can become really lost in the chocolate. Spreading it out and moving it back into the centre. At first the mixture will be extremely runny, but as you move it around it will begin to thicken! Be with the chocolate and pour your love into the experience, keeping yourself presence so you can fully enjoy the alchemy taking place. When the mixture is set enough so that it can stand: Place in piping bag and pipe into small balls, the shape does not matter. To achieve round truffles, after piping, simply roll in your hands with cocoa powder. They are now ready for eating!!!!! These truffles will last three to four days, if you can resist them! |