YOU (South Africa) - - LIFESTYLE -

Part dessert and part cheese plat­ter, these lit­tle truffles are the per­fect end­ing to any din­ner party. Serve them on a large plate so guests can eat as many or as few as they like – but I’m in no doubt they’ll be left want­ing more. MAKES ABOUT 18 TRUFFLES Prepa­ra­tion: 20 min Chill­ing: 1 hour 200g goat’s milk cheese

at room tem­per­a­ture 5ml (1t) honey 5 hot pi­quanté pep­pers,

quar­tered 200g dark choco­late 1 Soften the cheese with a fork and stir in the honey. 2 Wrap a spoon­ful of the mix­ture around a pi­quanté pep­per quar­ter, cre­at­ing a ball. Re­peat with the rest of the in­gre­di­ents. 3 Re­frig­er­ate for at least 1 hour, al­low­ing the cheese to har­den, which will make it eas­ier to han­dle when dipped in the choco­late. 4 Melt the choco­late, ei­ther in the mi­crowave or a dou­ble boiler. 5 Care­fully dip each ball in the melted choco­late, coat­ing com­pletely. Trans­fer to grease­proof pa­per and let the choco­late har­den. 6 Store in the fridge un­til ready to serve.

To make a savoury truf­fle, swop the honey and pep­pers for chopped herbs and roll the balls in bil­tong.

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