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I’m probably a bit stupid trying this one. Especially after arriving home at 3am from a mammoth beer and kebab session. But alcohol is alcohol and it’s addled my brain.Here goes.Chilli chocolate leaves would have been a better, more practical choice. With the addition of cream and butter the truffle mixture melts if you look at it.But I’m trying to leave my comfort zone and with the help of the fridge/freezer I try to construct these things.I set out to make three different leaves - kaffir lime, bay and sage.I dipped each into the chocolate truffle mixture (recipe below) and left to set in the fridge until day-break. I then pealed the chocolate off the leaves, before it melted, and returned the objects to the freezer to set.The best result was from the sorrel.Next I created some dark chocolate truffle curls. For this the mixture needs to set but allowed to warm for a while. The technique is to drag a spoon across the top of a set slab of the mixture. I used my al purpose cheese slice (also useful on cold butter) to create the curls which I tossed in some nasty Cadbury’s cocoa and returned to the fridge.Next I try and manufacture truffle balls. This is about getting mucky.I tear chunks off the truffle slab and squeeze them in my hands until it melts. Balls are rolled while the silken mixture smears over my hands. As I roll the balls through more cocoa powder I reflect how sexy this molten solid is.These are also left is the fridge to set.Eat and lick your fingers clean. Or find someone else to do it. Think Nigella.RecipeTake 80ml of cream and reduce over the heat. It’s not the quantity to which you reduce it to but the consistency - as thick as you dare. Toss in 200 grams of dark chocolate in chunks. I always use Kennedy & Wilson 70 per cent, which I buy by the kilo. Finally chuck in three or four knobs of butter. As an Asian twist I add chilli oil instead of the dried spice. Keep splashing in until your tongue stands on end.Pour the mixture onto a flat plate and refrigerate until set.Then, just get mucky, as detailed above.
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I must say the picture doesn’t really explain a lot. Your words, however, say it all. I have wanted to begin experimenting with flavors as you mention. The limes I tried with unsalted butter and the flavor was quite pleaseing when added to chocolate for a glaze.
Then your action of rolling the turffle in your hands, well, what can I say other than you have described it perfectly.
Alcohol induced? I think not. Chocolate addiction more likely.