Walnut Cranberry And Beet Root Rum Chocolate Truffle

Walnut Cranberry And Beet Root Rum Chocolate Truffle

Walnut Cranberry Chocolate Truffle

Serves 30 pieces 

 

 

Ingredients 

  • ¾ cup Heavy Cream
  • 10 oz. Bittersweet Chocolate (Chopped)
  • 1/3 cup Dried Cranberries (Finely Chopped)
  • 1 cup California Walnuts (Toasted and Finely Chopped) 

 

 

Method

  1. In a small pot, bring the cream to a boil just around the edges. Add the chocolate and whisk until the chocolate is melted and the mixture is smooth. Stir in the cranberries.
  2. Transfer the chocolate mixture to a pie pan or 9-inch pan. Refrigerate until firm, 1-2 hours.
  3. Using a teaspoon scoop the truffles and roll into balls. Return to the refrigerator and let firm up again, about 30 minutes.
  4. Place the walnuts on a plate or pie pan. Roll the truffles in the walnuts and then roll them lightly between your palms until they are a nice round shape.
  5. Refrigerate until ready to serve.

 

 

Beet Root & Rum Chocolate Truffle

Serves 40 pieces 

 

 

Ingredients 

  • ½ cup Cooked Red Beets (not Pickled)
  • 1 cup Heavy or Whipping Cream
  • Pinch of Turmeric
  • 14 oz. Guittard Dark Chocolate 58% Wafers
  • 1 ½ tbsps. Unsalted Butter (Softened)
  • 3 tbsps. Local Honey
  • 3 tbsps. XO Rum
  • Cocoa Powder or Beetroot Powder For Dusting

 

 

Method 

  1. Blend the beets in the bowl of a food processor until smooth and heat in the microwave a little.
  2. In a small pan add the turmeric to the cream and bring to the boil, remove from the heat then pour over the chocolate and stir, until the chocolate has fully melted.
  3. Mix in the warm beet purée, honey and rum; blend until completely smooth. Place mixture in the fridge to firm up, about 2 hours.
  4. To shape the truffles, dip a melon baller or teaspoon in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in cocoa powder and roll the truffles between your palms. You could also use a piping bag before the mix has set to pipe rounds onto greaseproof paper.
  5. Drop the truffles into cocoa powder or powdered beetroot and roll around till fully covered, place the truffles in a wire sieve and gently shake off the excess powder.
  6. Store in the fridge in an airtight container for three days, or freeze for up to a month. Defrost in the fridge overnight before serving.