RUM GANACHE TRUFFLES
Makes approx. 45 truffles
Ingredients:
450g Valrohna, Taïnori (64 % chocolate)
270g Valrohna, Araguani (72% chocolate)
380ml double or full cream
30ml liquid glucose
60g dark rum
50g cocoa powder
Method:
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Place chocolate in a heat-proof bowl.
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Bring cream and glucose to the boil.
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Pour over chocolate and let sit for 1 minute.
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Emulsify (bring together) with a whisk or hand blender. Add rum and emulsify again.
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Once emulsified, pour into chocolate moulds and leave to set overnight. The following day, melt some chocolate and roll the truffles in it before rolling it in cocoa powder.
CARDAMOM GANACHE TRUFFLES
Makes approx. 20 truffles
Ingredients:
3-4 cardamom pods, roughly crushed
220ml double or full cream
30ml liquid glucose
30g hazelnut praline
345g Valrohna, Nyanbo 68% chocolate
65g unsalted butter, room temperature
Method:
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Bring the cream and cardamom pods to the boil, take off the heat and infuse for 5 minutes, covered with cling film.
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Strain cream to remove cardamom but make sure no liquid is lost.
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Place chocolate in a heat-proof bowl.
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Bring cream, glucose and hazelnut praline to the boil. Once boiling, take off the heat and pour over the chocolate.
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Emulsify (bring together) with a whisk or hand blender. Add butter and lemon juice and emulsify again.
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Pour into chocolate mould and leave in the refrigerator to set overnight.
GREEN TEA TRUFFLES
Makes approx. 35 truffles
Ingredients:
300ml double or full cream
50ml liquid glucose
575g white chocolate
12g macha powder
Method:
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Break up white chocolate and place in a heat-proof bowl.
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Pour the cream and glucose into a saucepan and to the boil, stirring carefully to avoid the mixture catching on the bottom of the pan.
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Add the macha powder and stir in.
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Pour the boiling cream over the white chocolate and leave to sit for 2 minutes.
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Emulsify (bring together) with a whisk or hand blender until smooth.
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Pour into chocolate moulds and leave to set in the refrigerator overnight.
