Alan Cassady-Bishop, Nottingham, UK:
Taking a break from baking dog cakes and treats, and of course reading and reviewing historical crime novels, I love to cook. I started cooking when I was seven and enjoy experimentation and the fun of being imaginative and inventive. However, when it comes to sweets (candy) my favourite chocolate “fix” are ...
200g dark chocolate pieces
175ml double cream
4 tsp rum (or other liquor to taste)
Chocolate strands, sugar strands, icing sugar
1. Cover a tray tightly with cling film.
2. Grind the chocolate to a powder and put into a bowl.
3. Pour cream into a small pan and gently heat, not letting it boil and separate.
4. Pour hot cream over the chocolate and stir slowly, to melt the chocolate. Mix in the rum at this point. Mix well until it becomes a thick, shiny dark ganache of chocolate.
5. Place mix into a ‘fridge to chill for an hour or until it becomes firm.
6. Using a melon baller or a teaspoon, scoop out bite-size portions. Dusting your hands with icing sugar, gently roll the portions into balls.
7. Roll these balls in a coating – traditionally these are dark chocolate strands but can be coloured sugar strands, icing sugar or even crushed nuts. Place the completed truffles onto the prepared tray and refrigerate.
8. Once fully set, store in an airtight container and store in the ‘fridge.
Note: The rum can be replaced by any flavouring such as brandy, almond or orange. Rum lovers beware – putting more rum in may increase the flavor but it will slow or stop the ganache setting.
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