Tuesday, October 9, 2012

Recipe: Deep Indulgent Chocolate Moments...


One of my favourite stalls in Cork's English Market is The Chocolate Shop run by Niall and Rosemary Daly who are on a mission to stock the widest range of the world's finest chocolate. Any time you pass, Niall is enthusiastically educating customers about chocolate surrounded by an array of the world's finest artisan truffles. It was while sampling one of these delicious truffles that I came up with the inspiration for this recipe. When invited to dinner parties I sometimes arrive with some of these tasty truffles, wrapped elegantly in a nice box with a hand written note.

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Ingredients:

- 150g Milk Chocolate Drops.
- 150g Dark Chocolate Drops.
- 300g Double Cream.
- 1 Tbsp Lime.
- 1 Tsp Sea Salt.
- 100g chocolate, some ground pistachio nuts and coca powder to decorate.

 Method:

1.  Pour the cream into a heavy bottomed saucepan over a gentle heat until the cream reaches the simmering stage. 

2. Remove from the heat and then pour over the chocolate. Stir gently until you have a smooth silky texture.  

3. Add the freshly squeezed lime, along with a delicate pinch of sea salt to the mixture. Pour the mixture into a wide bowl, scraping down the edges with a spatula and allow to set in fridge for 3 hours. 

4. Line a baking tray with greaseproof paper. Pour the chilled mixture into a piping bag and make evenly shaped rounds onto the lined tray. Although I just dip a melon ball or use a spoon dipped into boiling water and shape the truffles.

5. Coat your truffles in coca powder or pistachio nuts immediately after shaping.

6. For coating a truffle, you will need to melt 100g milk or even white chocolate which looks very stylish for 8-10 truffles. Coat one truffle at a time and hold over the bowl of melted chocolate. 

7. Pour the chocolate over each truffle until evenly coated leaving a nice silk smooth finish. 

8. Place on the lined baking tray and allow to set in the fridge for an hour. These will keep for up to fives days and freeze well.