Honey truffles are easy to do and they take a little time. First you make the rich ganache – a mixture of chocolate and cream – then cool, form and cover with chocolate and rolled in cocoa and crisps. This is a recipe of the famous British chef Gordon Ramsay.
For 500 grams of fresh black truffles you need:
- 125ml of fat cream
- 25 ml of low-fat cream
- 2 tablespoons of liquid glucose
- 250 g of dark chocolate (about 70%)
- 65 g of concentrated butter, diced
- 65 g of clear liquid or forest honey, warmed
- 125 grams of chocolate for cover – 55-60%
- cocoa powder
1. Put the cream in a saucepan with glucose, heat to boiling. Break the chocolate and place in ovenproof dish. Slowly pour the hot cream, stirring in one direction only. Then add the honey in the same way.
2. Cool the ganache until it is quite warm (35-40 C (104 F)), and then add the butter, stirring until it melts. Put the ganache onto plate and cool till it hardens slightly, until you see the light crust cover.
3. To create the chocolate sticks you should shift the mixture into a piping bag with a 1 cm (0.3”) nozzle and squeeze short strips on the board of approximately 5 cm length (2”). Form balls with a spoon and roll them in your hands. Put on a plate and put in the refrigerator until they harden.
4. Melt the chocolate in a bowl, set over a pan with boiling water. To cover the sticks and balls with the chocolate, you put them one by one on a toothpick or a thin wooden skewer and dip in chocolate. Then immediately roll in sifted cocoa and crisps and leave it to harden. Keep in the refrigerator before serving. Eat within 3-4 days.
If you can not get the concentrated oil, you can lighten usual unsalted butter, melting it and carefully draining the fat into a bowl, leaving the liquid of milky color. Cool the fat before using.