Makes 50–60 truffles
January is now typically the time for health kicks and self-denial… but it ain’t January yet. Right now, we’re in the throes of the festive season, and that means a little indulgence is on the agenda.
Step forward the Raymond Blanc Cookery School team at Belmond Le Manoir aux Quat’Saisons, with a platter of spectacularly indulgent seasonal truffles – just the thing to present to guests at a Christmas party (or to snaffle for yourself over a lazy Boxing Day afternoon).
The recipe below covers the basics, but the beauty of these delightfully rich little balls lies in their versatility. You can forego 30ml of cream and stir spirits or liqueurs into the mix for an added kick; infuse the cream with Earl Grey tea, mint, or cinammon; or ditch the cream altogether and use raspberry purée instead. The dark chocolate can be swapped for milk (use 500g of 40% Valrhona) or white (use 650g).
They last about a week in the fridge – but only in the most abstemious households.
335g 70% Valrhona chocolate
340ml UHT whipping cream
70g butter, cubed
For the coating:
500g tempered chocolate
300g cocoa powder
- Melt the chocolate to around 400C.
- Once melted bring the cream and honey to the boil.
- Gradually whisk in the honey and cream mix to the melted chocolate.
- When the mix is around 35–40ºC, use a spatula to mix in the butter and any alcohol if required.
- Pour the mixture into a mould and allow to set completely in the fridge.
- Once cooled, remove from the mould and cut into required shapes, coat with tempered chocolate and roll in cocoa powder.