Lets Make Christmas chocolate event having sadly missed the real live one at the Rococo Chocolate Factory in London, so these would be perfect. Even the thought of tempering chocolate and the three stars donating hardest level recipe, did not put me off. These seemed to be simplicity itself in comparison to the da Vinci Code of cakes.
Inevitably, I changed the recipe, but like to think I stayed true to the spirit of the golden palets. I flavoured the ganache with rosemary rather than vanilla and upped some of the quantities as I wanted to make a goodly number.
This is how I made rosemary chocolate truffles:
- Placed a large sprig of rosemary from the garden into a pan.
- Poured in 250ml double cream and bought to a simmer.
- Turned the heat off and left it to infuse until cold.
- Removed the rosemary.
- Added 2 tbsp of set Cornish honey and warmed the mixture up again until it was just hot and the honey had melted.
- Gave it a good stir.
- Melted 240g dark chocolate (Green & Black's Cook's 72%) in a bowl over hot water.
- Stirred until smooth then removed from the heat.
- Poured one third of the cream into the chocolate and stirred in quick small circles until all incorporated.
- Poured in another third and repeated followed by the final third.
- Added 25g of diced unsalted butter and stirred until smooth.
- Spooned some into 24 chocolate moulds and left to set overnight along with the rest of the mixture.
- Turned out the ganache from the moulds onto a silicone mat and rolled teaspoonfuls of the remaining ganache into 30 balls.
- Melted 340g of dark chocolate (Green & Black's 72% Cook's) in a glass bowl over hot water, ensuring it didn't go over 58C.
- Removed from the heat and let it cool down to 29C
- Placed it back on the heat and raised the temperature to 32C
- Dipped the ganache pieces into the chocolate with a fork and placed on a silicone mat to set. Decorated some with a sugar flower and some with a light dusting of edible gold glitter - 54 in total.
- Hunted around for hours, trying to find suitable boxes to put them in.
- Used the remaining melted chocolate for other items which will feature on the blog in due course.
Random Recipes spurred me into action and produced a huge number of chocolate gift boxes, so I will forgive him ;-)
Lets Make Christmas gift swap with Vanessa Kimbell and Chantel Coady, but am delighted to be able to submit this post to the virtual version and thus play some part in the great chocolate event of the year. Incidentally Vanessa is very excitingly now running a cookery school in Northampton called Juniper & Rose.
Herbs on Saturday.