Lately I’ve been exploring the possibilities of Ganache, which is a kind of luscious chocolate and cream stuff – I used it as the topping for the amazing cake I made last weekend.
But my favourite use for ganache is as a base for Chocolate Truffles. It’s also a great use for the alcohol-soaked goji berries that are a by-product of the organic goji liqueur I make.
It’s so easy (and so amazingly decadent) I’m almost ashamed to share the recipe, but in the spirit of sharing, here it is.
Start with finely chopping 225grams organic dark chocolate
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Then bring a tub of organic heavy cream to the boil, and immediately pour over the chocolate.
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Let it sit for a moment so the chocolate gets melty, then whisk it till it’s all smooth
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At this point, you can add some alcohol, rum is traditional, but I put in 2 tablespoons of my goji liqueur as well as a good helping of the soaked goji berries. You can put in any flavourings, fruit, finely chopped nuts, etc. Experiment!
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This is the crucial step: you have to test the mixture to make sure it’s good. try dipping fresh-cracked macadamia nuts, spoons, fingers, almonds, dates, banana chips…
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Finally, (if you’ve got any left) let the mixture sit to set enough to form into ball-shapes. You might need to put it in the fridge for an hour or so – watch out it doesn’t get too hard.
Using two spoons (or a melon baller), form the mixture into bite-sized roundish shapes
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then roll in cocoa powder, or whatever you like – powder sugar, finely chopped nuts, coconut, etc
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Set the balls on a baking sheet and let them set in the fridge. Store in an air-tight container (if you’ve got any left to store)
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Enjoy!