Country Living (UK) - - Food & Drink -

Prepa­ra­tion 35 min­utes Cook­ing 5 min­utes Makes 35-40 Look for gold leaf in the bak­ing aisle of su­per­mar­kets or in spe­cial­ist cake-mak­ing shops.

150ml dou­ble cream 250g plain choco­late (65-70%), bro­ken into pieces 50g but­ter 2 tbsp golden syrup 2 tbsp amaretto co­coa pow­der, for dust­ing gold leaf, for dec­o­rat­ing

1 Put the cream in a small pan and bring to the boil. 2 Put the choco­late, but­ter and golden syrup into a heat­proof bowl set over a pan of gen­tly sim­mer­ing wa­ter. Pour over the cream. Leave to melt and re­sist the temp­ta­tion to stir. Once it has melted, stir to com­bine. Set aside un­til at room tem­per­a­ture. 3 Beat the ganache with elec­tric hand beat­ers or us­ing the K-beater in a food mixer un­til fluffy and slightly lighter in colour. Beat in the amaretto. Chill un­til firm, but still pli­able. 4 Sift a layer of co­coa pow­der onto a large plate or tray. Scoop out tea­spoons of the ganache and roll into balls be­tween your hands. Roll in the co­coa pow­der to cover and trans­fer to a petit-four case. 5 Us­ing the tip of a small artist’s paint­brush, take up a small piece of gold leaf and lay on top of each truf­fle. They will keep in the fridge for up to five days.

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