|Patrick Roger's Paris Christmas window display|
|Photo by Steve Shanahan|
Makes about 40 truffles
500g good quality dark chocolate (70-80% cocoa solids)
30g unsalted butter
300ml double cream
4 tbsp rum
100g ground almonds
60g Madeira cake crumbs (or a store bought plain cake)
60g finely chopped pistachios
60 g finely chopped hazelnuts
50 g sifted dark cocoa powder
Place the chocolate, cream, butter and rum in the top of a double saucepan over simmering water. Stir the mixture until it’s melted and combined. Transfer to a bowl with the almonds and cake crumbs and stir to combine. Cover and refrigerate for about 2-3 hours.
Coat your fingers in cocoa powder, take teaspoons of the chocolate mixture and shape into 2 cm balls. Roll some of the balls in the cocoa powder and some in the combined chopped pistachio and hazelnut mixture. Place the balls on a tray lined with non stick baking paper and chill for about 1 hour before serving.
Another easy and delicious variation is to make a praline coating for the truffles, by placing a combination of sugar and nuts on a baking tray and placing under a hot grill for 1-2 minutes until caramelised.