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Absinthe and peppermint truffles

Absinthe and peppermint truffles

Absinthe and peppermint truffles

PT30M

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1
Add the water to a pan and bring to a simmer. Pour in the sugar and stir until all of the sugar has dissolved
  • 200ml of water
  • 100g of golden caster sugar
2
Add the chocolate to the liquid, whisking continuously until all of the chocolate has melted. Remove from the heat and allow to cool
  • 250g of Caribbean 66% dark chocolate, broken into pieces
3
A dash at a time, add the absinthe to the chocolate and stir well. After each addition, taste the ganache to check how potent the flavour is. When all of the absinthe has been added, or the right flavour has been achieved, stir in the peppermint oil
  • 100ml of absinthe, deluxe
  • 3 drops of peppermint essential oil
4
Leave the ganache cool for 30 minutes, then pipe into the chocolate shells. Alternatively, you can leave in the fridge to set for 2 hours before rolling into balls and coating in cocoa powder
  • 30 chocolate shells
5
When the ganache is tepid, transfer to a piping bag with a small nozzle. Pipe the ganache into the shells, leaving a 2mm gap before you reach the top so you can seal the chocolate later. Leave to set for at least 6 hours, ideally overnight
6
To cap the shells, dollop a small amount of tempered chocolate over the top of each chocolate to seal in the ganache. Use a pallet knife to scrape off any excess chocolate and allow to set for 20 minutes
  • 300g of chocolate, tempered
7
To coat the entire shell, get your bowl of tempered chocolate ready and scoop some up in your hand. Pass the truffle between your hands, coating completely in chocolate and allowing the excess to drip off. Leave to set on some silicone paper for 20 minutes. Brush over some edible metallic powder to decorate

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Ingredients

Metric

Imperial

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