Venezuelan black and cider brandy truffles

Venezuelan black and cider brandy truffles

By
From
Hix Oyster & Chop House
Makes
30
Photographer
Jason Lowe

Time to celebrate two excellent West Country artisan products together in a truffle: Willie Harcourt Couze’s 100% cacao black chocolate, made from selected Venezuelan cacao pods in Devon, and Julian Temperley’s Somerset cider brandy.

Ingredients

Quantity Ingredient
650g good-quality dark chocolate, finely chopped
400ml double cream
50g venezuelan black chocolate
200g unsalted butter, softened
100ml somerset cider brandy
60g good-quality cocoa powder

Method

  1. Set aside 250 g of the dark chocolate for coating.
  2. Bring the cream to the boil in a pan, then remove from the heat and gradually add the 400 g dark chocolate and the black chocolate, stirring with a whisk until melted and the mixture is smooth. Stir in the butter and cider brandy. Transfer to a bowl and leave to cool, then chill for 1–1½ hours or until the mixture is firm enough to spoon into rough shapes.
  3. Spoon the truffle mixture onto a tray lined with cling film in rough mounds. Leave in the fridge until firm.
  4. Melt the reserved chocolate in a bowl over a pan of simmering water. Take off the heat and let cool for a few minutes. Sift the cocoa powder onto a tray; have a third clean tray ready for the finished truffles.
  5. Using a thin skewer or cocktail stick, dip each truffle quickly into the melted chocolate, allow the excess to drain off, then put into the cocoa powder, shaking the tray so the truffle becomes coated. When half of the truffles are coated, shake off excess cocoa and lay on the clean tray.
  6. Store the truffles in a sealed plastic container lined with kitchen paper in the fridge (no longer than a month… as if). Take them out of the fridge about half an hour before serving to bring to room temperature.
Tags:
Hix Oyster & Chop House
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