40 minutes, plus overnight hanging time, setting time and tempering time
This delicious Pimm's truffle recipe from Paul A Young mixes a fruity Caribbean dark chocolate with the taste of Summer - Pimm's. It takes some time to create the cucumber, strawberry and mint syrup, but these quintessential flavours of British summertime match perfectly with the Pimm's.
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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
Add the pulp to a muslin cloth and tie up the corners. Hang the cloth over a jug overnight, until only the pulp remains
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
Leave to mixture to cool for 30 minutes, then place in the fridge to set for at least 2 hours
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
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
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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