Some time back I received a lovely gift box from Lindt, full of all sorts of goodies. I had already decided I wanted to do a course at their chocolate studio, and now I am determined I will be saving up to do one soon. The box contained macaroons– way better than the ones I made; chocolate brownies that were not nearly as good as mine, and some truffles.
After Dave devoured the contents I went and bought some of the Lindt Excellence: A Touch of Sea Salt and it sat in the cupboard waiting for me to do something with it. I decided to make a chocolate mousse, but that failed and so I made truffles. This is not the same recipe as appears in Lavender & Lime as the chocolate is softer to work with and so easier to pipe than hand mould.
- 100 g Lindt Excellence: A Touch of Sea Salt
- 250 mls thick cream
- 15 mls Amarula or the liqueur of your choice
- cocoa powder for dusting
- using a double boiler, melt the chocolate
- whip the cream until stiff
- pour in the melted chocolate and use a spatula to mix thoroughly
- place in the fridge to cool
- remove and add the liqueur and mix in until soft
- place into a piping bag and pipe
- using a tea strainer lightly coat the truffles with the cacao