Chocolate and gold leaf truffles
Makes: around 15 truffles
Preparation time: 20 minutes
Cooking time: 5 minutes
200ml (7fl oz) double cream
25g (1oz) unsalted butter
2 tbsp bourbon
200g (7oz) dark chocolate, broken into small pieces
For the coating:
200g (7oz) dark chocolate, melted and cooled
1 sheet of gold leaf
2 tbsp cocoa powder, sifted
1 Place the cream, butter and bourbon in a saucepan and bring just up to boiling point. Remove from the heat and beat in the chocolate until completely melted. Pour into a bowl and allow to cool. Chill for 4 hours or overnight.
2 Shape the chocolate mixture into small balls with a teaspoon. It’s important to handle them as little as possible with your hands to ensure they stay chilled and firm. Return to the fridge for an hour.
3 To coat the truffles, skewer one of the chilled truffles on to a bamboo stick and dip in the chocolate. Use a fork to drizzle the chocolate all over the truffle. Place on a plate to set and repeat with the remainder.
4 Sift the cocoa powder over half of the chocolates and decorate the remainder with the gold leaf. Chill for up to a week or until you’re ready to package and eat.