White chocolate and tonka bean truffles - James Sommerin

The South American tonka bean - available online or from specialist food shops - has an almost hay-like, vanilla aroma and is used in this James Sommerin recipe to give Kahlúa-infused white truffles an interesting extra layer of flavour

Ingredients

White chocolate truffles

• 150g of white chocolate
• 10g of butter
• 30ml of whipping cream
• 1 tonka bean, finely grated
• 10ml of Kahlúa
• 200g of dark chocolate

Method

1.

Before starting, place the 200g dark chocolate into the freezer. If you are using a brick of chocolate, break it into pieces small enough to be blended first

2.

Place the white chocolate and butter together over a bain marie to melt

Melting chocolate

To melt the chocolate break it into pieces, put it in a bowl and rest the bowl on a saucepan of simmering water over a low heat. Make sure that the water doesn't touch the bottom of the bowl

3.

In another pan, combine the cream with the finely grated tonka bean over a low heat and bring to the boil, remove from the heat and pour over the melted white chocolate mixture

4.

Stir continuously until melted, then add the Kahlúa. Allow to set in the fridge overnight

5.

Using a large Parisienne scoop and working in a cool part of the kitchen, form into balls and place on a tray lined with non-stick baking paper

6.

Blend the frozen dark chocolate into powder like consistency. Place on a plate and roll the scooped truffles in chocolate before serving

Source: http://www.greatbritishchefs.com/recipes/chocolate-tonka-bean-truffle-recipe