Here’s a quick (and quickly written!) bonus recipe to get you to truffles before the day is out. They taste delicious, they look impressive, and they are incredibly easy to make. You will need:
- 1 part dried plums (aka prunes!)
- 2 parts good quality chocolate (I generally use Callebaut callets for things like this)
- a handful of flaked almonds
Soak the dried plums in boiling water for a few minutes. Drain well and purée in the food processor (you could add a tablespoon or two of brandy if you like).
Meanwhile, gently melt the chocolate in a bain marie, and then stir the chocolate and prune mixture together thoroughly. Put it in the fridge to cool.
Put a scattering of flaked almonds on a sheet pan and toast them in the oven (170C/350F) for 5-10 minutes, until lightly coloured. When they have cooled, scrumple them up with your hands to make little bits.
When the chocolate is firm enough to hold its shape, scrape out a teaspoon-full and, using your hands, roll the chocolate into a small ball. While the surface is still slightly melted from the warmth of your hands, roll the ball in the crushed almonds. Repeat until all the chocolate is used up.
Here’s another bonus: your hands will have chocolate all over them, and the best way to clean that off is… to lick them! (You’re welcome.)