COOKING COMPANION
BRANDIED CHOCOLATE BERRY TRUFFLES
MAKES 24
150ml double cream 200g dark chocolate, broken into pieces 2 tbsp icing sugar 3 tbsp brandy, cherry brandy or kirsch 24 fresh raspberries, approximately 100g Little sifted cocoa powder for shaping
TO FINISH 200g dark chocolate, broken into pieces
Crystallised rose petals or pink edible glitter flakes
1 To make the truffles, pour the cream into a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces. Set aside for 5 mins or until the chocolate has melted.
2 Add the sugar and brandy or kirsch, and stir until smooth. Leave to cool, then transfer to the fridge for about 3 hours until firm.
3 Scoop 1 tsp of the truffle mixture onto a baking sheet and continue until you have 24 mounds, all of about the same size. Make a dip in the centre of each, add a raspberry then press the truffle mixture around the raspberry to enclose it completely. Next, roll each truffle between two hands dusted with sifted cocoa powder to get an even round shape. Return the truffles to the fridge to chill for 1 hour or until firm.
4 To decorate, add the dark chocolate pieces to a bowl and set over a saucepan of very gently simmering water so that the bowl stands above the top of the
pan and the base of the bowl is not touching the water. Heat for about 5 mins until the chocolate has just melted.
5 Take the bowl off the pan then slide the prongs of a fork under one of the truffles. Hold this over the melted chocolate. Using a teaspoon, spoon a little of the melted chocolate over the top to cover completely. Slide off the fork onto a baking sheet lined with non-stick baking paper. Continue until all the truffles have been coated, and sprinkle with tiny pieces of crystallised rose petals or glitter flakes.
6 Chill for 30 mins or until firm, then transfer the truffles to petit four cases. Keep in the fridge and eat within 3 days.
www.seasonalberries.co.uk
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