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13 September 2009 @ 09:53 pm
# 6  
Ⓒⓗⓞⓒⓞⓛⓐⓣⓔ Ⓟⓡⓐⓛⓘⓝⓔ Ⓣⓡⓤⓕⓕⓛⓔⓢ
From 'Rachel's favourite food at home' by Rachel Allen

INGREDIANTS [makes about 40]

FOR THE PRALINE
100 g / 4 oz caster sugar
100 g /4 oz unpeeled almonds
FOR THE TRUFFLE
150 ml / 5fl oz single cream
225 g / 8 oz dark chocolate, chopped
1 tbsp whiskey/rum (*optional*)

INSTRUCTIONS
First, make the praline. Put a sheet of greaseproof paper on a baking tray. Place the sugar and almonds in a saucepan or a non-stick frying pan over a medium heat. Allow the sugar to caramelise slowly; do not stir the mixture, but you can swirl the pan IF the mixture is browning unevenly. Cook until all the sugar has caramelised to a rich, golden brown (the colour of whiskey). Pour the mixture onto the parchment paper and allow to cool completely; it will harden as it cools.
When it is cool, whiz it up in a food processor or place in a plastic bag and bash it with a rolling pin - you want to make it the texture of breadcrumbs. Store in a covered box or jar until needed; it will keep for months like this.
To make the truffles, place the cream in a saucepan and bring up to the boil. Add the chocolate, and the whiskey/rum if using. Stir until the chocolate has melted ad the mixture is smooth. Pour into a shallow pie dish and allow to cool and set. Then either roll into balls with wet hands, or scoop up with a melon baller or teaspoon (keep dipping it into hot water for easier scooping). Drop into a bowl or praline and toss to cover the chocolates completely.

 
 
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