With organic milk melting chocolate and crumbled caramelised hazelnuts, what’s not to love!? Whip up a batch of these so you have something to nibble on whilst you hop over to The Chocolate Hedgehog to order your own chocolate making kit. Then your next chocolate making adventure will be just as easy and even more delicious!
MyChocolate’s famous vanilla cream truffle recipe is featured in the new Green & Black’s cookbook.
Jo Fairly, co-founder of Green & Black’s, attended one of MyChocolate’s delicious chocolate making workshops last year. She loved the experience so much that she asked me to submit one of our mouth-watering recipes for the new Green & Black’s book!
In case you hadn’t heard, MyChocolate are using Green & Black’s Organic chocolate in all our corporate events, hen parties and gift experiences. You can even make your own personalised Green & Black’s bar at the workshops.
MyChocolate’s Vanilla Cream Truffles175g whipping cream Pinch of salt 1 vanilla pod, split lengthways 75g granulated sugar 125g unsalted butter, at room temperature 1-2 tablespoons Mirabelle or other liqueur to taste (optional) About 250g dark (70% cocoa solids) chocolate, for dipping Cocoa powder, for dusting
Put the whipping cream, salt and vanilla pod in a saucepan over a low heat and bring to scalding point, then reduce the heat to its lowest setting and gently simmer for about 20 minutes to allow the cream to absorb the flavour of the vanilla. Do not boil.
Remove from the heat, stir in the sugar and allow to cool until it reaches a temperature of 20°C (room temperature).
Whisk the butter in a bowl using an electric stand or hand-held mixer until it forms a soft smooth mass. Gradually add the cream mixture, beating continuously. Add some liqueur, if using, at this stage.
If the mixture curdles (a sign that it is too cold), reheat over a pan of barely simmering water until it re-emulsifies. If it is too soft, set the bowl over iced water and beat.
Line one or two baking trays with baking parchment. Fill an icing bag fitted with a size 2 piping bag nozzle (approx. 3cm long and 1.8cm wide) with the truffle mixture and pipe little rounds about the size of nutmeg onto parchment; this amount will make around 50 truffles. Transfer the tray(s) to the freezer. After about 45 minutes, remove.
Meanwhile melt the chocolate over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then set aside to cool until it reaches 40°C. Put the cocoa powder in a shallow bowl or on a plate and have a sieve to hand.
Dip the truffle fillings into the melted chocolate, then lay them in the cocoa powder. When they have set, transfer a few at a time, to the sieve and shake off excess cocoa powder. Store the truffles in a sealed box in the fridge or, to keep them fresh for longer, in the freezer.