Page 90 - Passion4Baking The Magazine
P. 90
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Truffles Place the chopped chocolate into a heatproof bowl.
Pour the heavy cream into a saucepan. Add the
10 ½ oz. (300 g) GOOD QUALITY DARK honey and butter and heat until almost boiling. Pour
CHOCOLATE, CHOPPED over the chocolate and stir until melted and smooth.
⅔ CUP (150 ml) HEAVY CREAM Now you can do one of two things: Either set aside
3 tbsp RUNNY HONEY to slightly set before hand-rolling small balls of
2 tbsp BUTTER truffles and dusting with cocoa powder, or transfer
COCOA POWDER, TO DECORATE to a piping bag and fill the cavities of a truffle mould.
EDIBLE GOLD LEAVES, TO DECORATE (I use Truffly Made silicone moulds here.) Cover
• FREEZE DRIED RASPBERRIES, and refrigerate for 5-6 hours. If using freeze dried
TO DECORATE raspberries for décor, sprinkle over the truffles
90 Passionforbaking.com before they are completely set.
If using a silicone mould, pop out the chilled truffles
and dust with cocoa powder and/or decorate with
small pieces of edible gold leaves.
