White chocolate and tonka bean truffles

  • Petit four
  • 20
  • 30 minutes
Not yet rated

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.

First published in 2015

Ingredients

Metric

Imperial

White chocolate truffles

Coating

Equipment

  • Parisian scoop / melon baller
  • Bain-marie
  • Blender

Method

1
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
2
Place the white chocolate and butter together over a bain marie to melt
3
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
4
Stir continuously until melted, then add the Kahlúa. Allow to set in the fridge overnight
  • 10ml of Kahlúa
5
Using a large Parisienne scoop and working in a cool part of the kitchen, form into balls and place on a tray lined with non-stick baking paper
6
Blend the frozen dark chocolate into powder like consistency. Place on a plate and roll the scooped truffles in chocolate before serving
First published in 2015

Noted for his innovative, flavourful food, James Sommerin has won multiple Michelin stars throughout his career, most recently at his lauded Penarth restaurant, Home.

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