How to Cook Well at Christmas airs on Sunday, December 21, at 8:30pm, and Monday, December 22 at 6.30pm, on RTÉ One.
Ingredients
I am not sure where this recipe originates from, but I have seen it in use in many kitchens. Some people shape the truffles into balls, others cut them into squares. Whatever the shape, the truffles are usually either coated in melted chocolate or just simply dusted in cocoa powder.
The truffle mixture is smooth and slightly chewy, and I love the combination of this texture with the flavours that arise from the almost burnt caramel. It is important that the caramel is taken to a very dark colour, darker than you would normally ever take a caramel. So, open the windows and hold your nerve!
The depth of flavour that develops in the dark caramel pairs excellently with dark chocolate and cream. I usually set the truffle mixture in a rectangular tray and cut it into squares.
I do it like this for the practical reason that it prevents waste that can occur when round truffles are carved out with a melon scoop and because it avoids manhandling and rolling each truffle between my hands, but if you fancy balls, please give it a go - they are always fun to eat.
Makes approximately 50 truffles
For the truffle mix
- 450g (1lb) dark chocolate (62% cocoa solids)
- 225g (8oz/1 cup) caster sugar
- 90ml (scant 3 1/2fl oz/scant 1/2 cup) cold water
- 25g (1oz/1/8 stick) butter
- 150ml (fl oz/generous 1/2 cup) cream
For coating
- 4 tablespoons (5 American tablespoons) cocoa powder, for dusting
- Line a rectangular 20 x 15cm (8 x 12 inch) tray with parchment paper.
Method
- Place the chocolate in a heatproof bowl and set to one side.
- Place the sugar and water in a heavy-based saucepan and stir to ensure all of the sugar has come in contact with the water. Use a pastry brush dipped in water to remove sugar crystals from the side of the saucepan.
- Place on a medium heat, bring to the boil and cook until the syrup becomes a dark, slightly burnt caramel.
- Tilt the pot gently from side to side to encourage the caramel to colour evenly as it cooks. Hold your nerve, the caramel will begin to produce smoke when it is ready. It might seem alarmingly dark, but this is exactly how it should be.
- Take the pot off the heat and add the butter and cream. The mixture will bubble up inside the pot, wait a moment for this to subside and returning to a medium heat.
- Bring back to boiling point and stir to make sure all of the caramel has dissolved into the cream. Remove from the heat, allow it to stand for 1 minute and pour the hot mixture over the chocolate. Allow this to stand for 2 minutes, during this time the heat of the caramel will melt the chocolate, and then stir well until everything is completely smooth. Pour onto the prepared tray and smooth the surface with a palette knife and place in the fridge to set.
