I had to have two goes at these. Chocolate is a tricky customer, and likes being treated gently. I started off by winging it with my own boozy recipe, having picked up tips from the Hope & Greenwood sweet cookbook, but my mixture curdled, and nothing was going to rescue it. I decided to give them another go after watching Ramsay's wince-inducing 'family' Christmas special, featuring a simple recipe for mint choc truffles. It worked, and they went down a storm, though the mint was negligible in the finished truffle. Here's the recipe, adapted from his screen version (I added sea salt to mine, to perk up the chocolate flavour, and used just double cream).
- 500ml double cream
- Bunch of mint
- 500g dark chocolate (about 70% cocoa solids)
- 130g butter, diced and at room temp.
- 130g clear honey
- 1/2 tsp finely ground Maldon sea salt
- To coat: cocoa powder, crushed roasted hazelnuts
Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring constantly as you do so; discard the mint sprigs. Add the sea salt. Continue to stir until the chocolate has melted and the mixture is smooth.
Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this deftly to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate. Repeat with the rest.
Place the truffles in a shallow plastic container, seal and refrigerate until firm and ready to serve. Eat within 3–4 days.