This Morning's Chocolate Truffles
Published Tuesday, 15 April 2014
This Morning's very own Willie Wonka- Willie Harcourt Cooze - puts Eamonn and Ruth to the challenge with a special chocolate truffle making masterclass.
Eamonn and Ruth take part in a chocolate masterclass in the TM kitchen. (© Rex Features)
- 100g raisins
- 11/2 tbsp dark rum
- 170ml double cream
- 80g caster sugar
- 180g Rio Caribe Superior 100% cacao, coarsely grated
- 20g unsalted butter, softened
For the coating:
- 160g Venezuelan Rio Caribe Superior 72% chocolate, very coarsely grated
- 20-cm square shallow baking tin
- Soak the raisins in the rum for 48 hours.
- Lightly oil or butter the baking tin and line with baking paper.
- Heat the cream and sugar in a saucepan over a moderate heat, stirring until the sugar has dissolved.
- Bring almost to the boil, then remove from the heat and stir in the cacao until it has melted and is well combined.
- Stir in the raisins with 11/2 tbsp of the rum they were soaked in.
- Add the butter and mix well.
- Pour the mixture into the prepared tin, smooth the top and chill until firm.
- Fill a jug with freshly boiled water. Heat a sharp knife by dipping it into the water, then wipe dry. Use the knife to cut the firm truffle mix into 8 rows widthways and lengthways to make 64 pieces.
- Spread the grated chocolate for the coating on a plate. Take each truffle piece and press into the grated chocolate until coated on all sides. If stored in an airtight container in the fridge, the truffles will keep well for up to 2 weeks
© UTV News