Dish of the Day: Lily Vanilli’s recipe for Double chocolate rose truffles
or summer picnics try this rose version, any other edible flower you like, or an Earl Grey tea bag, and in winter stir through a swig of whisky or absinthe at the final stage (once all the ingredients of the ganache are combined) to warm them up.
Preparation time: 40 minutes, plus cooling and chilling times
Cooking time: 5 minutes
For the Ganache
70g unsalted butter, cubed
200ml double cream
180g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
100g Milk Chocolate, broken into pieces
Small handful of dried rose petals (plus extra for decorating)
Pinch Malden/flaked sea salt
220g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
One baking tray, lined
1. Make the burnt butter. Melt the butter in a heavy-bottomed pan over a medium-high heat for two minutes, stirring constantly until it has a dark tan colour (it shouldn’t get dark brown or black). Remove from the heat.
2. Add the rose petals to the cream and heat at a medium temperature until it just scalds (starts to bubble at the edges). You can drain the petals at this stage or leave them in to continue infusing if you don’t mid the texture in the finished truffle. Either way, turn off the heat and add the butter & chocolate to the cream. Leave to melt then slowly stir to combine into a smooth, velvety ganache.
3. Pour the mixture into your prepared baking tray, ideally so it sits about 2.5cm deep. Refrigerate to set (approx 30 minutes to an hour).
4. Remove from the fridge and use a teaspoon to scoop out balls of ganache – round them with your hands as neatly or roughly as you like and place them on a freshly lined baking tray. Transfer to the freezer to set.
5. To make the coating, melt the remaining chocolate in a double boiler. Remove from the heat when the chocolate is almost melted and stir to melt the rest.
6. Drop the firm truffles into the chocolate, use a teaspoon to remove & coat, allowing any excess chocolate to run off. Transfer on to a baking tray lined with a fresh sheet of paper, dust with some more malden & a dried rose petal. and leave to cool and set at room temperature.
You can buy edible flowers from www.themodernsaladgrower.co.uk
Lily is also running the world’s first agony aunt baking column: “Recovering from a Bad Bake-up”. Send in your baking disaster stories of unexpected failures in the kitchen/recurring problems to email@example.com
On the third Friday of the month we will feature a Q&A with advice to help you recover.
Lily Vanilli’s Sweet Tooth is available from Cannongate books, 2012
Follow Lily on Twitter @lilyvanillicake
For more information visit lilyvanilli.com
Instagram lily_vanilli_cakeTagged in: baking
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