John Burton Races Simple Chocolate Truffles
Serves 8 - Recipe sourced from French Leave – John Burton Race
400g good quality dark chocolate (at least 75% cocoa solids)
20g clear honey
25g unsalted butter, diced
200ml double cream
Icing sugar, cocoa powder or chopped toasted nuts
Chop up the chocolate as finely as possible and place 250g of it in a mixing bowl. Add the honey and the diced butter. Pour the cream into a saucepan, bring it to the boil on the stove, then pour it over the chocolate. Whisk until the chocolate has completely melted and the mixture is smooth. Leave to cool.
When the truffle mixture is just made, pour it into a glass bowl and put it into the refrigerator to set. With a Parisienne scoop or a melon baler, scoop out the truffles onto a baking sheet.
Put the remaining chocolate into a bowl and gently melt over a saucepan of hot water just below the boil, then remove from the heat. Coat the truffles in melted chocolate, lifting them out with a fork. Then place back on the baking sheet and refrigerate to set. Coat the truffles a second time, refrigerate to set, then roll them in either icing sugar, cocoa powder or chopped nuts. Keep in the refrigerator.
Serve with a chilled glass of Pfeiffer Rutherglen Topaque.