All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

White Chocolate and Rose Truffles (with a surprise inside)

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White Chocolate and Rose Truffles
Last year for Valentine’s Day I posted a three course meal; Beetroot and Goat’s Cheese Risotto, Boeuf Bourguignon and Dark Chocolate Tart. They were great together for a lovely meal in but this year I wanted to make something a little romantic and very indulgent. I know Valentine’s recipes will be two a penny at the moment but my truffles are a bit different. Not least because they’re not heart shaped and look rather plain and innocent. Until you bite into one that is.  What is that in the middle of the truffle I hear you ask? Well, as love is in the air, it’s a small pink nod to St. Valentine in the form of a pomegranate seed. A nice bit of fresh texture in an otherwise melty, mellow mouthful. It takes barely any effort to put the pomegranate seed inside each one and makes such a difference to the end flavour and texture it is definitely worth it.

You will need (for around 25 truffles):
300g white chocolate
150ml double cream
25g butter
Splash rose extract (preferably not rose water)
1 pomegranate
100g white chocolate – for dipping

Start by chopping the 300g of chocolate into small chunks. Heat the double cream and butter together until hot but not boiling. Pour this over the chocolate and mix well until the chocolate has melted and it’s all nicely combined. Add a drop of rose extract, mix well and then try it to see how floral it tastes. If you’re a bit overenthusiastic with your dripping technique the end result might taste reminiscent of soap. Not really what you’re going for. read more

Leftover Sloe Chocolate Truffles

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Leftover Sloes
Considering how long these sloes have been hanging around it’s remarkable they’re still able to be made into something delicious. They were picked early Autumn last year and have so far been made into glorious gin and pleasing port. There comes a time in sloe port making where the sloes have to be removed. It’s an emotional time; what can you do now that many sloe avenues have been exhausted?  Sloe chocolate truffles. The sloes were to be even further used and improved with deep, dark, luxurious chocolate. As the sloes had been steeping for several months in various alcohols I was under the impression they would be soft, plump and easy to extract the stones out of. After much ricocheting around the kitchen I managed to tame the sloes with a pestle and mortar. The stones were put back under the sloe tree, I’m not sure what effect alcohol has on sloe germination.

You will need:
A large handful port soaked sloes, de-stoned (recipe for making sloe port here)
150g dark chocolate
150ml double cream
25g butter
Cocoa Powder

Heat the cream up gently until almost boiling, stirring often so it doesn’t catch.

While the cream heats up, grate the chocolate into a bowl, cut the butter up and put this in the bowl too. To be honest I did this before I heated the cream otherwise I knew the cream wouldn’t get the attention it deserved and I’d still be cleaning the kitchen now. read more


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