Mary Berry’s Chocolate Truffle Pots
This recipe for Chocolate Truffle Pots from Mary Berry's BBC series, Classic, makes a light and sophisticated dinner party dessert.
From the book
Classic by Mary Berry
Family favourites
Easy entertaining
Stunning bakes
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Introduction
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.
Ingredients
| For the chocolate mousse: | |
| 100g (4oz) | dark chocolate, broken into pieces |
| 50g (2oz) | caster sugar |
| 2 | egg yolks |
| 1 tbsp | whisky cream liqueur e.g. Baileys |
| 300ml (10fl oz) | double cream |
| For the truffle balls: | |
| 4 | digestive biscuits |
| 1-2 tbsp | whisky cream liqueur, e.g. Baileys |
| 100g (4oz) | white chocolate, broken into pieces |
| cocoa powder, for dusting |
Essential kit
You will need: six small wine glasses, sundae glasses or ceramic pots and a food processor.
Method
You will need six small wine glasses, sundae glasses or ceramic pots.
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.
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.
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.
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.
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.
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.
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.
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