Page 306 - YC Cooking School

1. To make the ganache, melt the chocolate, cream and butter over a double boiler by

placing a heatproof bowl on top of a pot of gently simmering water. Make sure the
base of the bowl is not touching the water as this could overheat the chocolate. Note:
If the chocolate starts to 'split', add a little extra cream and stir gently.
2. Alternatively, place the chocolate pieces, cream and butter into a microwave-safe bowl
and microwave for 20-30 second bursts until melted (it should take about 2-3
minutes). Be careful not to over-cook and burn the chocolate.
3. A third option is to place the chocolate in a heatproof bowl, then in a separate pot,
bring the cream and butter to a gentle simmer and pour over the chocolate pieces.
Leave to stand for 2-3 minutes, then stir gently with a spatula until the chocolate is
melted, smooth and glossy. Note: If the chocolate is still not fully melted at this stage,

you can microwave it for 20-30 seconds and then stir gently. Repeat if necessary.
4. Leave the mixture to firm by cooling to room temperature (about 1 hour in the fridge).
5. Add the pistachio nuts to a dry pan and place over a medium heat. Toss or stir them
occasionally, until they are golden and fragrant. Remove from the heat and allow to
cool before chopping into fine pistachio nut dust.
6. Pour the roasted pistachio nut dust onto a plate and spread out thinly. Prepare any
other toppings you want to add to the truffles.
7. Once the chocolate truffle mixture has set, scoop out rustic balls using a melon baller

or teaspoon. Note: You may need to dip the melon baller into some hot water to
ensure easy scooping.
8. Coat the truffles by rolling gently in the pistachio nut dust and place into individual
truffle holders.

Spiced hot chocolate

Makes 1 cup (250ml) of hot chocolate | Preparation time: 15 minutes

What you’ll need:

Ingredients

2-3 chocolate truffles (from recipe above)
1 cup (250ml) milk
1 or 2 cinnamon quills
Pinch of nutmeg
1 tsp (5ml) espresso or instant coffee powder (optional)
½ vanilla pod, sliced lengthways

Tools

2/3