It's chocolate week, and head chef at The Clock House is spreading the cocoa love with his recipe for these fabulous truffles.
I’m a sucker for good chocolate. (Er, who isn’t?) And when they look like these babies, resistance is futile. Head chef at the Michelin-starred Clock House in Ripley, Fred Clapperton, is not letting chocolate week slip by without some chocolate indulgence.
One of his signature deserts – Chocolate, Thyme, Rose – is back on the menu, and the bar will be serving chocolate martinis. I say, I’ll have mine shaken, not stirred!
And he’s sharing his fabulous recipe for these lapsang truffles.
- 420g 42% chocolate
- 80g 75% chocolate
- 100g full cream milk
- 12 Lapsang Souchong teabags
- 100g double cream
- 10g runny honey
- 60g salted butter, diced
Heat the milk, and infuse with the teabags for 5 minutes.
Carefully squeeze the liquid from the teabags individually into a bowl individually, reserve the liquid and then put back into infused milk.
Add the cream and honey to the pan.
Bring to the boil, pour over the chocolate and whisk until the truffle mixture is smooth.
Start adding the butter, a little at a time, until it is all combined and you have a smooth truffle with no lumps of butter or chocolate.
Pour into a large container allow to set for 6 hours in the fridge, then make into balls with a melon baller (Parisian scoop) and roll them in cocoa powder to coat each truffle.
Makes approximately 50 truffles. Keep refrigerated and eat within a week.
You can halve the quantities to make around 25 truffles.