A sweet and savoury petit four recipe from Nuno Mendes where the bitter sweetness of the chocolate is matched by the umami smoothness of the porcini mushrooms. Serve these mushroom truffles at a party or large gathering.
For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.
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Bring the ceps and double cream to a boil in a large saucepan. Add to the chopped white chocolate and stir until melted. Allow to cool and then pass the liquid through a fine sieve
25g of dried ceps
500ml of double cream
Spread the mixture evenly on a tray and place in the fridge until it has set. Use a Parisian scoop to make small cep cream balls. Chill until needed
Temper the chocolate by melting two-thirds of it in a saucepan at 58°C. Once melted, add the remaining third. The temperature should have dropped to 23°C. Heat gradually until the temperature reaches 32°C
500g of white chocolate
200g of 70% dark chocolate
Dip the cep cream balls in the chocolate coating, allow the excess to drip off, then roll in the cocoa powder
1 pinch of cocoa powder
Place one small dot of melted chocolate on each truffle to secure a flake of sea salt
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