Wild Garlic Truffles

6 Ingredients

Number of servings

1/3 cup double cream
4grams wild garlic leaves, finely chopped
115grams good-quality milk chocolate, 35%cocoa, finely grated
15grams salted butter, diced and softened
200grams good-quality dark chocolate, 70%cocoa, chopped
50grams cocoa powder

Nutrition per serving

6% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

It may be an unusual flavour combination, but mellow, savoury garlic works beautifully with chocolate. It wakes up your taste buds - making these truffles a great start to a meal. You can also try coating the truffles in crunchy toasted sesame seeds.

Method

Step 1 of 7

Warm the cream in a saucepan until just below boiling point, ensuring that it does not boil. Remove the cream from the heat and immediately add the chopped garlic leaves to the pan. Stir, cover, and leave for 1 hour to infuse.

Step 2 of 7

Place the milk chocolate in a heatproof bowl. Reheat the infused cream over medium-low heat, stirring with a silicone spatula as you do so, until the cream is just coming to the boil. When the cream starts to bubble, remove the pan from the heat and pour the cream through a sieve over the milk chocolate. Use the back of a spoon to push as much cream through as possible. Tap the bowl on the work surface.

Step 3 of 7

Allow to melt for 30 seconds before beginning to stir the mixture with a balloon whisk. Do not beat the mixture; instead gently stir to slowly combine the ingredients. If lumps remain, use a hairdryer to gently warm the mixture as you stir, using a digital food thermometer to ensure that the mixture does not exceed 33ºC .

Step 4 of 7

Once combined and lump-free, add the butter and stir until melted. Continue to stir the mixture gently until it has come together to form a silky, smooth ganache. Leave the ganache to cool, before covering and transferring to the fridge. Leave overnight.

Step 5 of 7

Use 2 teaspoons to roughly shape 18-20 ganache balls, and place them on a lined baking sheet. Transfer to the fridge for 10 minutes. Remove the ganache balls from the fridge and allow them to come to room temperature. Roll each ball in your hand to form smooth spheres. Line the truffles on the sheet and return to the fridge for 15 minutes.

Step 6 of 7

Remove the balls of ganache from the fridge and allow to reach room temperature. Temper the dark chocolate. Place the cocoa powder in a bowl, and put on the gloves. Working quickly, spoon a little chocolate into your palm. Pick up a ball with your other hand and move it in the chocolate until fully coated. Place the truffle gently in the cocoa to coat. Transfer the truffle to a clean, lined baking sheet. Repeat with all the truffles. Alternatively, use a confectioner’s tool to dip the truffles.