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Ingredientes
- 300 gm plain chocolate
- 200 gm dark cooking chocolate (minimum 70% cocoa solids)
- 10 x cloves finely grnd
- 2 tsp grnd cinnamon
- 3/4 tsp grated nutmeg
- 10 x cardamom pods seeds only crushed 380ml double cream
- 1 Tbsp. grand marnier or possibly cointreau optional 12 dry figs
- 170 gm blanched skinned almonds toasted
- 120 gm skinned hazelnuts toasted
- 30 gm candied orange peel
- Â Â icing sugar to dust
Direcciones
- Line a very lightly greased tin measuring 4cm deep x 18cm square (or possibly a shallow container of similar volume) with clingtilm.
- Next break up both types of chocolate put in a heatproof bowl and place over a pan of simmering water and let the chocolate heat.
- Mix the grnd cloves cinnamon nutmeg and cardamom into the cream and hot through without boiling. Remove the chocolate from the heat and gently stir in the spiced cream and the liqueur if using but don't beat.
- Mix together the remaining ingredients then pack a layer into the lined container.
- Pour some of the spiced chocolate ganache (the chocolate and cream mix) over it till just covered then add in another layer of fig and nuts and some more of the ganache.
- Continue till everything is used up. Smooth with a palette knife and chill till set.
- When set use the edges of the clingfilm to lift the truffle slab from the container.
- Turn onto a chopping board and peel away the clingfilm.
- Bring the chocolate to room temperature dust with a drift of icing sugar and slice into slim rectangles or possibly cubes.
- This will last a couple of days.
- This creation looks and tastes really Christmassy and feeds loads so keep this idea for then It's okay to give it a spell in the fridge to hard it up but take it out well before you serve as it only yields it true flavour at room temperature.
- Gives 12 plus slices
