Wicked Chocolate Truffles
- 200g (7oz) luxury cooking chocolate
- 150ml (5 fl oz) double cream
- 25g (1oz) unsalted butter
- 2 tbsp rum or brandy
- 25g (1oz)sieved drinking chocolate powder
- 115g (4oz) crystallised stem ginger, finely chopped
- 25g (1oz) caster sugar
Break the chocolate into squares and place in a blender. Use a pulsing action until chopped quite finely. Rinse out an AGA saucepan with cold water and then add cream, butter and alcohol and place on the simmering plate. When almost simmering, pour through the feeder tube of the food processor while the motor is running and blend until smooth.
Scrape the mixture down and blend for a few more seconds, then transfer to a bowl to cool. Cover and chill for several hours or overnight.
Divide the truffle mixture into two. Roll one batch into 18 teaspoon-sized balls, then roll in drinking chocolate and chill. Mix the chopped ginger into the second batch of truffle mixture. Roll into balls, then roll thoroughly in the caster sugar. Chill. Place the finished truffles in silver and gold paper petits fours cases to serve with coffee, or wrap them in cellophane as a gift.
By Richard Maggs, AGA Cookery Doctor.