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Chocolate Truffle with Figs and Cassis
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The combination of figs, cassis and chocolate is one that's made in heaven. Here, a confection of figs is poached in cassis and sandwiched between two layers of truffle mixture - to make my husband's favourite choc pud. At this time of the year, try the fat black Brazilian figs that are available in Waitrose. You can also omit the figs altogether - the truffle will still be a serious contender for 'best chocolate pudding of the year'. It is great with all sorts of fruit, custards and ice creams.
Serves: 10 - 12
Make sure the cream is at room temperature. If it is too cold, it will 'set' the chocolate as soon as they make contact and the mixture will go grainy. If it is too warm, the chocolate won't set properly. The chocolate must be about 35°C (within a degree or two) when it is mixed with the cream. Again, if it is too cold it won't blend properly, and if it is too hot, it won't set.
This recipe was first published in March 2001.