Mon Jul 22, 2019 London
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TIPPLE & FARE

Food, drink and fine dining The comings and goings of the culinary classes

Recipe of the Week: Chocolate truffles

Chef and Palestine on a Plate app creator Joudie Kalla shares a recipe for chocolate truffles

 

I make cakes for the new Pavilion Road shop of the truffle chocolatiers Prestat and share with you something decadent, devilish and delicious: Chocolate truffles. The recipe really couldn’t be any easier and you’ll be very satisfied with the result.

 

Joudie Kalla’s chocolate truffles
Joudie Kalla’s chocolate truffles

 

Ingredients:

200g 70% dark chocolate.

200ml double cream.

2 teaspoons of instant espresso.

25g butter.

Cocoa powder.

1 tablespoon of orange blossom water (optional).

 

Method:

– Melt the butter, cream and chocolate.

– Bring the mixture up to the boil and then set away from the heat.

– Mix until it has all combined and thick.

– Add the orange blossom water (if you wish to use it).

– Let the mixture cool down and then place in the fridge overnight or until the chocolate has hardened.

– Use a melon scooper or small teaspoon to shape the balls.

– Roll them in the cocoa until they are covered.

– Refrigerate.

 

The chocolate truffles will keep for a maximum of three days but I can bet you that they won’t last nearly that long.

 

Joudie Kalla is a Palestinian chef and a lover of Middle Eastern food. She runs Baity Kitchen Catering and recently launched an app named Palestine on a Plate to share Palestinian recipes and personal stories. Follow her on Twitter at @BaityKitchen.

 

 

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