11 Sep 2012

PREP 20mins plus standing 
COOK 5mins


250g good quality dark chocolate with 70% cocoa solids, grated
1/3 cup (55g) raisins, chopped
2 tbsp black or sweet sherry
1 cup (250ml) pure cream
1 vanilla bean, split
1 cup (100g) dutch processed cocoa 

1 Place chocolate, raisins and sherry in a heatproof bowl. Set aside.

2 Place cream and vanilla bean in a small pan on medium heat. Bring to boil. Remove bean. Pour boiling cream over chocolate and fruit mixture. Stand for 1 min. Stir with a spatula until well combined. Scrape any mixture off sides of bowl. Set aside for 40 mins, until starting to set.

3 Stir mixture quickly, cover with plastic wrap and chill for 1 hr, until firm.

4 Sift half of cocoa onto a clean work surface or a baking tray. Scoop rough spoons of chocolate mixture onto cocoa. Sift over remaining cocoa (right) and, using a spoon, roll truffles to coat. Use two spoons to transfer to a plate lined with baking paper. Chill until ready to serve. Remove from fridge 20 mins before serving.

In each truffle 593 kilojoules, 2g protein, 11g total fat (7g sat fat), 8g carbohydrate (6g sugar), 2g fibre, 25mg sodium.


Gary’s secrets 
• Dutch processed cocoa is unsweetened cocoa that has been mixed with bicarbonate of soda to neutralise its acidity. It’s more soluble than the regular kind, as well as darker and milder, so it gives these truffles a wonderfully delicate finish.

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Last modified on Tuesday, 04 December 2012 03:01
Gary Mehigan

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