Recipes... prunes with panache...

Prune and Nut Truffles

Prune and Nut Truffles

Preparation time: 120 minutes
Serves: 30

INGREDIENTS

400g dark chocolate 55% - 65%
200g cream
30ml Armagnac or Cognac
150g prunes

300g dark chocolate, (tempered for coating)
Walnuts, toasted for decoration

METHOD

Soak the prunes in the Armagnac overnight or simmer over low heat for 5 minutes to soften the prunes. Drain and Puree. Stir the puree through the ganache.

For the panache:

Stove top method

Chop the chocolate and place it in a heat proof bowl. Heat the cream in a saucepan until it just starts to bubble around the edges, but do not boil it. Pour over the chocolate and let set for 2 minutes. Stir until smooth and leave overnight on the bench to set or set in the fridge for about 30mins. Using a melon baller, scoop some truffle and roll it into small balls or for a less perfect round, roll them between your hands. Put in the fridge to dry and set for half hour. Dip into the tempered chocolate using a fork. Tap the fork on the edge of the bowl to release excess chocolate and place a walnut on top. Leave on baking paper to set.

Microwave method

Chop the chocolate and place it in a heat proof bowl. Pour the cream over the top and stir to coat the chocolate. Microwave in 30 second intervals, stirring after each time until all the chocolate is melted and the ganache is smooth. Leave overnight on the bench to set. Using a melon baller, scoop some truffle and roll it into small balls. Put in the fridge to dry and set for half hour. Dip into the tempered chocolate using a fork. Tap the fork on the edge of the bowl to release excess chocolate and place a walnut on top. Leave on baking paper to set.


Tempering Chocolate

To temper chocolate, we melt the chocolate to a certain degree. (this changes depending on the type of chocolate that we are using) We then add unmelted chocolate to decrease the temperature of the chocolate and then slightly heat the chocolate again.

The following Temperatures Apply-

Dark Chocolate: Heat to 46-49, add chocolate until it comes to 27, reheat to 31-32 degrees

Milk Chocolate: Heat to 45, add chocolate until it comes to 27, reheat to 30-31 degrees

White Chocolate: Heat to 45, add chocolate until it comes to 27, reheat to 28-29 degrees

Always check the crystalisation chart for each chocolate you use as different companies may use different temperatures. Reheat gently if it dips below temp but do not exceed 32 or you will have to start all over again


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