Prep Time: 30 mins Cooking Time: 0 Serves: Makes 40-45
When I was searching for new types of cacao, I travelled for new types with my cast-iron pot from hacienda to hacienda, making cacao and then truffles to find the flavour notes I was looking for. Truffles are a fantastic way of sampling the many flavour sensations offered up by the different varieties of cacao
- Heat the cream and sugar in a small saucepan over a low heat, stirring constantly, until just below boiling point. Do not let the mixture boil.
- Stir in the cacao until melted, then remove the pan from the heat. Transfer the mixture to a bowl. Cover and place in the fridge until cold and firm.
- Line a baking tray with baking paper or greaseproof paper.
- To shape the truffles, scoop up teaspoonfuls of the mixture and quickly roll between your palms to form small balls. Place on the prepared tray, then put in the fridge to firm up.
- Alternatively, place the truffle mixture into a piping bag fitted with a 2-cm nozzle and pipe out long strips. Chill until firm, then slice the strips into 3-cms lengths and chill again until firm. Lightly dust the chilled truffles with cocoa powder.
- For a truly professional finish, you could also coat the shaped truffles in 350g tempered chocolate. Leave to set on a paper-lined baking tray, then dust with cocoa powder.
- Store the truffles in an airtight container in the fridge until ready to serve. They will keep well for up to 1 week.