I know posting a chocolate recipe only a month after Christmas is the last thing most people will be thinking about. I’ve posted it now for those that might want to make a special something for Valentines Day. I’ll be at 36,000′ so I don’t need to do anything this year! These port and stilton truffles may not be to everyone’s liking so feel free to put your own combinations in. Just follow the basic rules.
I’d seen these truffles before and you can buy port and cranberry ones in the UK. Once I had made the truffle(centre) mix, it tasted a bit too “porty”. Obviously as things cool their taste is numbed and the finished truffles actually could do with a little more port and stilton. I’ve adjusted the recipe below to suit.
A truffle to me has a hard shell. Which once broken into, leaves a very soft/liquid centre. To get the shell correct you must temper the chocolate. I always give them two coats also. The truffles above have cocoa powder dusting, plain and crystallised chocolate coating-these were sensational.[purerecipe]
- 100ml Double Cream
- 40g Caster Sugar
- 75g Stilton
- 50ml Port
- 200g Dark Chocolate 70% Cocoa Solids
- 300g, chopped Dark Chocolate 70% Cocoa
- 100g Cocoa Powder
- Bring the cream, stilton and sugar to a simmer in a pan. Pour onto the chocolate and stir continuously until incorporated. Add the port and stir again until well incorporated. Set aside in the fridge to solidify. Once set use a melon baller( or teaspoon) to get equal amounts of truffle centres. roll into balls. Place all of these on baking paper and set aside in the fridge to stay cold.
- Tempering chocolate basically realigns the crystals in the chocolate, hence changes its characteristics from dull to shiny with a crisp snap. Add 200g of chocolate pieces to a glass bowl, put over a pan of hot water, barely simmering. Leave the chocolate to melt very slowly, anywhere from 30mins to an hour, and let the temperature raise to 55°c/131°f. No hotter!
- Take this off the heat, add the remaining third of chopped chocolate and let cool until 27°c/80°f. You can now slowly re warm this to 31-32°c/88-89°f and start coating your truffles.
- The best way is to dip the truffles and place them on a wire rack so that the chocolate runs off smoothly. Unfortunately, my wire rack is designed for chicken and bigger things so the gap between wires is too big. So I use a fork with the fewest amount of tines on it(3).
- Place truffle on fork, dip in chocolate and use another spoon to pour chocolate over the truffle. Let as much chocolate drip off as you can, then place on baking paper to cool. Repeat until you have ran out of truffles.
- Let the first coat of chocolate harden, then repeat a second coating. This time either place the finished truffle into cocoa powder or crystallised chocolate( see below)