Chocolate Truffles with Whisky and Seaweed
Think seaweed and chocolate doesn't work? Think again.
Makes 40 truffles
Time 2 hours 30 mins prep
These simple yet decadent truffles are always a huge hit in the Mara office - we've done extensive testing to make sure the recipe is just right.
So we can reassure the seaweed/chocolate sceptics, that not only are they delicious but the flavour mellows over time. Make them a few days in advance if it's your first time tasting this heady combo.
And thanks to Bakers Bunny, Lea Harris, for the fab recipe.
"The truffles don't need to be pristine, rough is good. You want them to look freshly dug after all!"
- 2 level tsps Kombu powder
- 5oz milk chocolate
- 3oz plain chocolate (over 70%)
- 1oz unsalted butter
- 6 fl oz double cream
- 1.5 tbls peaty whisky
- 2 tsp Kombu powder
- 1 dessert spoon smoked sugar (or Demerara)
- 1 tbsp cocoa powder
- Melt chocolates and butter together in a bowl over simmering water. Stir in the seaweed powder.
- In another pan, heat the cream until just boiling, cool slightly and add the whisky.
- Add cream to chocolate gloop. Set aside to cool and then pop into the fridge until set. (About 1-2 hours, even overnight).
- Grind sugar and mix with Kombu and cocoa.
- When the chocolate has set, use two teaspoons to shape the mix into rough spheres and roll in the dust. Pop into the fridge until needed.
- Serve with a peaty dram or strong coffee after dinner.