GOLD-LEAF AMARETTO TRUFFLES
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.