Mothers’ Day Truffles
Mothers’ Day is this weekend, and amid all the Corona Virus chaos some of ye might be spending more time with your mum. If so, why not take the lock down as an opportunity to make your own truffles from scratch? Below is the recipe executive chef Gareth Mullins designed with our 75% cooking chocolate for the Irish Food Writer’s Guild Awards lunch.
If you can’t spend time with your mum we can also send her a batch of truffles directly (link to truffles)… all of our cooking chocolate and ingredients will be discounted for the duration of the lock down, so get creative. (link to ingredients here)
Exploding Tree Chocolate Truffles
Makes 25–30300ml double cream
knob of butter
300g Exploding Tree chocolate, at least 70% cocoa, finely chopped
pinch of salt
splash of whiskey
3 tbsp cocoa powderDirections: Pour the cream into a heavy-based pan set over a medium heat. Bring to a simmer – don’t let it boil – then add the butter.Put the chocolate in a heatproof bowl, then pour over the hot cream mixture, whisking until the chocolate melts. Add a pinch of salt, then stir in the whiskey. Once the ganache is smooth, pour into a clean bowl and place in the fridge to chill for 2 hours.Place the cocoa powder in a shallow bowl. Using a parisienne scoop (or teaspoon!) briefly dipped in just-boiled water, scoop out balls of the firm chocolate, aiming for about 20g each, then roll in the cocoa powder.
Recipe created for the Irish Food Writers’ Guild Food Awards 2020 by executive chef Gareth Mullins of the Marker Hotel, Grand Canal Square, Docklands, Dublin 2.