These truffles were an experiment based on the premise that I like Pimms, I like strawberries and I like chocolate.
I wasn't entirely sure what to expect but I'm reasonably pleased with them. Predominantly it's a chocolate hazelnut truffle, but the taste of pimms and strawberry does come through without being offensive.
I think next time I might make cashew cream instead and possibly add some mint. The hazelnut is nice, but it's a strong flavour with takes away some of the flavour I was aiming for. I'm not sure as of yet as to whether I can get cucumber into the recipe
There are 3 stages to the recipe:
- The first makes Strawberry Pimms Syrup, which is great served warm with vanilla icecream and broken ginger biscuits.
- The second makes a hazelnut paste using the syrup.
- The third actually makes truffles, using the paste.
Syrup
- A few glugs of Pimms
- Strawberries (couple of handfuls)
- Sugar
- Wash, chop and add strawberries to a small pan
- Add a few glugs of Pimms (if I had to guess I'd say about 100ml)
- Heat but don't boil
- Crush a few of the strawberries to release juice
- Add sugar - enough to make a syrup.
- Once the sugar has disolved let the mixture cool, or use some of it for pudding.
Hazelnut Paste
- 60g of strained syrup (see above)
- 80g blanched hazelnuts
- 20ml Pimms
- 20ml water
- Blend all ingredients to make a paste. I used a blender first which produced something looking akin to what one might expect to find on a pavement late on Friday night. I then transfered it to a jug and used an immersion blender which gave much better results. It doesn't need to be 100% smooth, but you need to get rid of any chucks of hazelnut.
Truffles
- 80g Hazelnut Paste
- 100g Dark Chocolate (I used 70% cocoa Divine)
- Melt the chocolate in the way that you normally do
- Mix the paste in thoroughly
- Leave to chill until hard (I left mine over night in the fridge)
- Divide up and roll into balls
- Coat with chocolate, chocolate shavings or cocoa
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