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Pimm's cocktail truffles

Pimm's cocktail truffles

Pimm's cocktail truffles

  • Petit four
  • medium
  • makes 60
  • 40 minutes, plus overnight hanging time, setting time and tempering time

PT40M

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1
Add the sugar, cucumber, strawberries, mint and water to a pan and bring to a simmer. Cook for 5 minutes, then blitz the mixture until smooth
  • 100g of sugar
  • 100g of cucumber, chopped
  • 75g of strawberries
  • 15g of mint leaves
  • 350ml of water
2
Add the pulp to a muslin cloth and tie up the corners. Hang the cloth over a jug overnight, until only the pulp remains
3
Pour the strained liquid into a pan and bring to a simmer. Add the chocolate to a large, heat-proof bowl and pour the liquid over the chocolate, whisking continuously until the chocolate has melted. Add the Pimm's and stir to incorporate
  • 600g of Caribbean 66% dark chocolate, broken into pieces
  • 175ml of Pimm's
4
Leave to mixture to cool for 30 minutes, then place in the fridge to set for at least 2 hours
5
When the ganache is set, scoop out even quantities with a teaspoon and place on some parchment paper. Coat your hands in cocoa powder and quickly roll into balls before the ganache starts to melt. Store in the fridge until ready to coat in tempered chocolate, or eat straight away
6
If rolling in tempered chocolate, with the truffle in your right hand, scoop up some tempered chocolate with the left. Transfer the truffle to your left hand to coat half of the truffle, then scoop up some more chocolate with your right. Pass the truffle to your right hand to coat the other half, then roll between your hands to ensure the entire truffle is coated
  • 500g of milk chocolate, tempered
7
Leave the truffles to set on some silicone paper for 20 minutes. Once set, decorate with some edible paint flecks, or as desired

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