Port and Stilton Truffles

Port and Stilton Truffles

Port and Stilton Truffles

 

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]

Ingredients

  • 100ml Double Cream
  • 40g Caster Sugar
  • 75g Stilton
  • 50ml Port
  • 200g Dark Chocolate 70% Cocoa Solids
  • Tempering(Coating)

  • 300g, chopped Dark Chocolate 70% Cocoa
  • 100g Cocoa Powder

Directions

  1. 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.
  2. 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!
  3. 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.
  4. 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).
  5. 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.
  6. 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)
To crystallise chocolate, basically turns the chocolate into a crispy, crunchy texture. Perfect foil for a creamy truffle. Put 100g of sugar into a pan with 30ml of water. Boil until the edges of the sugar just start to caramelise, 135°c. Throw in 40g chopped dark chocolate and stir stir stir. After about 1 minute the dark colour will lighten up and the mixture stiffen. Keep stirring and the sugar won't solidify into one great lump. Instead you get lots of little shards of chocolate.

10 Comments

  1. There is absolutely nothing wrong with posting chocolate recipes any time of the year in my book! These truffles look divine. I agree that the best kinds come with that crunchy layer of chocolate coating. I am clueless when it comes to tempering so I don’t think I’ll ever get to that stage but I can admire yours!

  2. I think I’ve died and gone to culinary heaven. These sound absolutely divine!

  3. Safe Travels to you!!! I think I might want to sneak a few of these past security in case you get the munchies at 30,000 feet. I don’t think I have tried a wine and chocolate pairing before but I think that would be really good. Rich and decadent.

  4. What does your wife think of you getting off easy this Valentines Day? I’m sure you’ll leave her quite a few of these delicious truffles and bring her back something nice from your travels 🙂
    These really do look excellent!!
    Thanks for the email, btw. It looks wonderful!!

  5. A perfect post for valentine’s day David and certainly in keeping with your fine dining theme. 36,000′ sounds beautiful, particularly if you are flying at night. My favourite thing to do is look at the brightly lit cities below and imaging what might be going on down there; of course, you’re probably paying attention to flying the plane!
    I am quite intrigued with the chocolate and stilton, not a combo that comes to mind very easily. I have a little danish blue on hand (not exactly the same, but close enough for the taste test) so I’m going to give it a test. I just saw a gorgeous chocolate balsamic truffle on another blog (Liz, that skinny chic can bake, not sure if you know her). Definitely food for thought! Thank you for a lovely and inspiring recipe. Have a good flight.

  6. Oh I have to try crystallising chocolate. These truffles sound amazing. GG

  7. I have a real love for truffles so any time of the year is appropriate for a good recipe for them. 🙂

  8. Ok, so now I know where to go when I finally get the will to temper some chocolate! Port and Stilton…what a genius combination. You have a gorgeous site David, so glad to find it! 🙂

    • Dave Crichton

      Thanks for stopping by, Bonnie. I’ve only ever put one post of macarons on this site but make them regularly. I’m going to pinch a couple of your recipes for my next batches.

      Love your site too.

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