WHAT a week we’ve had here at the restaurant! Having our three AA Rosettes reconfirmed is in no small measure due to the hard work of the whole team and this now puts us in the top 10 per cent of restaurants in the UK.
High praise indeed and now back to business…
Chocolate…check, whisky…check. Who could ask for anything more!
As chocolate desserts are always a firm favourite on my menus, I thought this week I should share one of my favourite chocolate recipes – dark chocolate and whisky truffles. These indulgent delights make a perfect after-dinner treat.
Often, quality wins out over quantity. This recipes contains few ingredients but it is worthwhile choosing carefully when it comes to the chocolate and whisky. For a dish where chocolate is centre stage it is always worth investing in good quality with at least 70 per cent cocoa. A weaker chocolate would simply be lost having to compete with the strong flavours of whisky and cinnamon.
When it comes to working with chocolate there is one main factor to watch out for…heat. Think back to childhood, when chocolates that you were saving for later would melt in your pocket. That is all the heat that it needs to melt. High heat will cause the chocolate to seize, split and go grainy and therefore a bain marie or water bath is your best friend in this recipe. Simply set a bowl containing the chocolate over a pan of gently simmering water and check that the base of the bowl is not actually touching the water.
I know that not everyone is ready to talk about Christmas yet but the weather is changing and the geese are getting fat. These truffles make a wonderful gift for any festive event. The addition of cinnamon gives them that spiced seasonal quality. They look wonderful packaged in little jars and you will be everyone’s favourite guest if you arrive with these in hand!
Ingredients for truffles
675g dark chocolate (70 per cent cocoa minimum)
320g unsalted butter
0.5 tsp cinnamon
250ml double cream, warmed
75ml of good quality whisky
Melt the chocolate, butter and cinnamon over a bain marie until the three ingredients melt together and remove from the heat
Mix the warm double cream with the whisky
Add both mixes together and stir until combined
Chill for 1 hour in the fridge until the mix becomes set
Roll the set mixture into rough truffle shapes with your hands
Return to the fridge to chill
Ingredients for coating truffles
150g white chocolate
20g cocoa powder
Melt the white chocolate over a bain marie
Spread a little on the palm of your hand and roughly roll a truffle in it and place on a tray
Continue until all of the truffles are coated
Dust each truffle with a little cocoa powder
Set back in the fridge until ready to serve
Please note these are meant to look rustic so don’t try and be too pretty with them, after all they are meant to look like a ‘truffle’. And be warned – they are very addictive!