Chocolate Truffle Pots
Velvety smooth, light and chocolatey, the mousse is divine. The truffle on the top gives an extra crunch – buy them if you would rather not make them! Use a whisky cream liqueur or any chocolate or coffee cream liqueur of your choice.
|For the chocolate mousse:|
|100g (4oz)||dark chocolate, broken into pieces|
|50g (2oz)||caster sugar|
|1 tbsp||whisky cream liqueur e.g. Baileys|
|300ml (10fl oz)||double cream|
|For the truffle balls:|
|1-2 tbsp||whisky cream liqueur, e.g. Baileys|
|100g (4oz)||white chocolate, broken into pieces|
|cocoa powder, for dusting|
You will need: six small wine glasses, sundae glasses or ceramic pots and a food processor.
1. You will need six small wine glasses, sundae glasses or ceramic pots.
2. Place the dark chocolate in a food processor and process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate mixture. Alternatively, finely grate the chocolate.
3. Measure the sugar and 6 tablespoons of water into a small saucepan and heat gently, stirring until the sugar has dissolved. Raise the heat and boil briskly for a few seconds until the liquid has become a thin syrup.
4. Set the food processor running and carefully pour in the hot syrup through the feed tube on to the chocolate so it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the whisky cream liqueur. If you are not using a food processor, add the hot syrup to the chocolate to melt it before beating the ingredients together.
5. In a separate bowl, whip the cream to soft peaks, then fold in the chocolate mixture. Reserve 3 tablespoons of the mousse in a medium bowl before spooning the rest into the glasses. Place in the fridge to set for 6 hours or overnight.
6. Meanwhile make the truffle balls. Place the biscuits in a freezer bag and finely crush with a rolling pin. Add the crushed biscuits to the reserved mousse, followed by the whisky cream liqueur. Mix well and shape into six balls, each about the size of a small walnut, then place in the fridge to set for 10–15 minutes.
7. Melt the white chocolate in a small bowl set over a pan of gently simmering water. Insert a cocktail stick into each of the balls, then dip into the melted chocolate and swirl around until coated. Place on a piece of baking paper and chill in the fridge for 30 minutes until firm.
8. Remove the chocolate pots from the fridge just before serving (see tip), place a truffle ball on top of each one and dust with a little cocoa powder.
Mary’s Classic Tip:
* It’s important to keep the chocolate pots in the fridge right up until serving as they become runny if left out at room temperature.
Prepare Ahead: The mousse and truffle balls can be made up to a day ahead and kept in the fridge.