It is rumoured that this has been a good year for British truffles, but of course unless one has a trained dog, the chances of finding any are extremely low. This is a decent substitute – and what could be a more appropriate punning gift from (or to) a fungi-fanatic?
210g Chocolate (approx 70% cocoa solids), broken into pieces
200ml whipping cream
50g clear honey
50g softened unsalted butter
Flavourless oil, for greasing
500g good quality dark or milk chocolate, just melted
Cocoa powder / chopped toasted hazel nut
Melt the chocolate in a bain-marie (a bowl in a saucepan of boiling water). Gently head the cream and honey until almost boiling. Allow to cool briefly, then add half to the chocolate and stir. As the mixture thickens, slowly add the rest. Then add the butter and stir in until it is thick and glossy. Pour this into a shallow container, spread it evenly and cover with clingfilm for about 45 minutes to firm. Spoon it into a piping bag and pipe chocolate kisses on to greaseproof paper. Then replace carefully in the fridge. Meanwhile, melt the rest of the chocolate and after 30 minutes dip the dabs of chocolate/cream/honey one by one into the tempered chocolate, making sure they are evenly coated, then roll them in cocoa powder or chopped toasted nuts. Place them on a baking tray lined with a silicone mat or greaseproof paper and leave to set. Eat fresh (although they will keep for a week).
