Sweet and Black Pepper Truffles

I will be the first to admit that my desserts tend to lean heavily towards baked goods.  Portability is a big thing for me – primarily because (as I’ve said previously), I give most of my desserts away, so they need to be able to be transported.  This means that it’s rare that desserts I’m making reach a specific level of sophistication and elegance (unless on the rare occasions that I’m hosting friends for dinner.)

Luckily, I came across Valerie Gordon’s SweetThis cookbook is almost all desserts (plus jams and breakfast) and divided by category: including desserts in a bowl, cookies, cakes, pies and my personal favourite: the candies.  Instead of the normal truffle recipes found in dessert cookbooks, these use interesting and unusual combinations.  The truffles include recipes which use black pepper, raspberry, creme fraiche, while the caramels use some grey sea salt.

I loved that this really leveled up my knowledge of flavouring, as well as baking, candy making and decorating, so this is definitely a good idea for any self-taught baker looking to improve skills!

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Black Pepper Truffles (from Sweet)

Ingredients:

9 ounces double cream

3 tablespoons light corn syrup

2 tablespoons freshly ground black pepper

11.5 ounces bittersweet tempered dark chocolate

2 tablespoons unsalted butter

1 teaspoon canola oil

3 ounces melted dark chocolate

1/4 teaspoon finely ground pepper

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Put the cream, 2 tablespoons of pepper and corn syrup in a saucepan over a medium heat and bring to a boil.  Remove from heat and allow to steep for several hours.

DSC_1826Strain cream through a small sieve or through a cheesecloth and mix the remaining cream with the 11.5 ounces of tempered chocolate.

DSC_1827Allow to cool overnight – the next day, mix in unsalted butter and oil.  Then shape the truffle mix into spherical balls.

Melt the 3 ounces of dark chocolate.  I used dark chocolate candy melts, as I am the least sophisticated person ever, but you could also melt down fine quality dark chocolate.

DSC_1828Cover the truffles with the melted dark chocolate coating and allowed to set on a piece of foil.  Sprinkle the 1/4 teaspoon pepper on top.

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3 comments

  1. Wow this is so interesting and unique! I’ve gotta try this! Pinning and this is also one of my favorites at Sweet & Savoury Sundays! 🙂

  2. Laura@Baking In Pyjamas · · Reply

    Thanks for the book recommendation, I’m always on the look out for new books. These sound interesting I’m very intrigued by the flavour combination. Thanks for linking up to Sweet and Savoury Sundays, stop by and link up again this weekend!

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