How to make Mojito Truffles.
You will need:
110g Chocolate – spend money here – the better the chocolate the better the truffles will be. Read the ingredients at the back and look for a slab with a high percentage of cocoa solids rather than a chemical blend of sugar and vegetable oil.
5Tablespoons of butter
170g icing sugar (sift it before you set it aside)
100ml ground almonds
2 egg yolks – the lethicin found in egg yolk is a binding agent that holds the truffle together.
25ml Bacardi Rum - (you can substitute for 25ml of another liquid if you avoid alchohol)
a drop or two of peppermint essence (again you could substitute)
a pinch of vanilla seeds
candied lime peel (zest the green part of the lime, roll in egg white then castor sugar then bake with a fan/oven door open on the low heat until the lime is candied.)
Things to dust your truffles in - such as grated chocolate, cocoa powder and ground almonds. Candied flowers make for pretty decoration.
1) In a double boiler/glass bowl placed over steaming pot melt the chocolate and butter together.
2) Remove from heat and add all other ingredients. Stir until combined.
3) Spread accross a plate to maximise cold air exposure and place in the fridge for about 2 hours (minimun 30minutes.)
4) Roll the truffles into balls, coat the outside with cocoa or mint leaves or whatever inspires you.
So easy we took the opportunity to make this video to show you how:
PA/Script/Art Director/Food Stylist: Caryn Rippe aka Betty Sue
Thanks to Matt for keeping quiet during filming (most of the time) and Jodi for being super hot