Bitter Cocktail
INGREDIENTS:
150 ml Double cream
400 g Bitter chocolate; broken
-small pieces
4 tb Unsalted butter; softened
Best quality unsweetened
-cocoa powder
150 ml Double cream
400 g Bitter chocolate; broken
-small pieces
4 tb Unsalted butter; softened
Best quality unsweetened
-cocoa powder
Makes 450g/1lb
1. In a saucepan, boil the double cream until reduced to 2 tbsp. Remove from heat and stir in the chocolate until melted. Add the butter and stir gently, then pour on to a large flat plate. Put in the fridge for 45 minutes until chilled and set.
2. With a teaspoon, scrape across the chocolate so that it forms a rough truffle shape in large curls, not balls! Roll them in dry cocoa powder. Chill in fridge for at least half and hour before serving.
1. In a saucepan, boil the double cream until reduced to 2 tbsp. Remove from heat and stir in the chocolate until melted. Add the butter and stir gently, then pour on to a large flat plate. Put in the fridge for 45 minutes until chilled and set.
2. With a teaspoon, scrape across the chocolate so that it forms a rough truffle shape in large curls, not balls! Roll them in dry cocoa powder. Chill in fridge for at least half and hour before serving.