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30 minutes, plus 24 hours setting time. Makes 40 truffles
PT30M
PT24H
The South American tonka bean - available online or from specialist food shops - has an almost hay-like, vanilla aroma and is used in this James Sommerin recipe to give Kahlúa-infused white truffles an interesting extra layer of flavour.
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Before starting, place the 200g dark chocolate into the freezer. If you are using a brick of chocolate, break it into pieces small enough to be blended first
In another pan, combine the cream with the finely grated tonka bean over a low heat and bring to the boil, remove from the heat and pour over the melted white chocolate mixture
Welshman James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage.
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White chocolate and tonka bean truffles
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