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Mulled wine chocolate truffles
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Makes: about 30
150ml robust red wine, such as cabernet sauvignon
1 cinnamon stick
4 black peppercorns
100g light brown muscovado sugar
1 clementine, halved
400g dark chocolate, whizzed in a food processor or very finely chopped
100g golden caster sugar
1. Put the wine, spices and brown sugar in a small pan. Lightly squeeze the juice from the clementines halves into the pan; add the squeezed shells too. Bring to a simmer, stirring until the sugar has dissolved. Take off the heat, cover and leave to infuse for 5 minutes. Put the chocolate in a mixing bowl then strain the wine mixture over it, discarding the aromatics. Whisk until smooth and glossy. Allow to cool; chill for 1 hour.
2. With a teaspoon, scoop about 30 equal balls of ganache (about 1.5cm diameter) – or a mixture of sizes to decorate the christmas biscuit tree. Roll each ball to make even spheres, until the surface becomes slightly sticky. Spread the caster sugar on a plate and roll the truffles through it for a crystallised finish. Chill for 1 hour before placing around the biscuit tree or packing into boxes. They will keep, chilled, for 1 week in an airtight container (just bring to room temperature before eating).
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per truffle (30) 420kJ
This recipe was first published in November 2018.