RECIPE OF THE WEEK - Valentine Love Truffles
Published:Thursday | February 9, 2012 | 12:00 AM
Valentine Love Truffles
Filling:
21/2oz of raspberry puree
21/2oz of strawberry puree
13oz of white chocolate
To decorate:
13oz white chocolate
A drop of red food colouring
1/2oz of vegetable oil
Method:
1. Chop the first 13oz of chocolate into small pieces.
2. Bring the raspberry and strawberry purée to a boil.
3. Mix the boiled purée and chopped white chocolate until a lump-free mass. Set aside overnight to cool down.
4. Form small balls from the chocolate filling.
5. Slowly melt the last 13oz of chocolate to about body temperature.
6. Add the oil and food colour as desired.
7. Cover the balls in a thin layer of pink chocolate by rolling them in your hands with a little chocolate.
8. Put the covered balls in the fridge for 10 minutes to allow the layer to set.
9. Repeat the covering process one more time.
10. Put the balls in the refrigerator to set for half an hour.
11. Remove from refrigerator and serve with your favourite glass of wine or champagne.(Happy Valentine's Day from Half Moon, A RockResort)