Oct 30, 2008|
Dark Chocolate Mint Truffles
Let these dark little pieces of sin just melt in your mouth. The recipe makes about 30 truffles and you’ll need a mixer or a whisk.
• 200 grams dark chocolate
• 200 grams heavy (or whipping) cream
• 20 grams fresh mint leaves
• 30 grams cocoa powder
1. Boil the mint and cream together then remove from heat and let the mixture sit for 10 minutes.
2. Strain out the mint leaves.
3. Return the cream to boil and pour over the chopped chocolate to
create the batter.
4. Chill the truffle batter in the fridge for one hour or until firm.
5. Once properly chilled roll the batter into your desired shape and size before tossing them in cocoa powder and serving.
Recipe provided by Tim Butler of Butler’s (L/F, Gaysorn, 999 Ploenchit Rd., 02-656-1108. Open daily 10am-8pm.) Find Tim Butler’s recipe for Halloween cupcakes at www.bkmagazine.com/feature/halloween-treats.
The “treat” Cocktail
Definitely not one for the kids. This potent ‘treat’ will definitely get you into the right spirit for Halloween. You’ll need a cocktail shaker, and if you really want to go crazy, something to give your marshmallows a scorched look.
• 40 ml Bombay Sapphire gin
• 10 ml Galliano
• 10 ml Nocino (a kind of hazelnut liqueur)
• 20 ml raspberry puree
• 20 ml blueberry puree
• 2 squeezes of fresh lime
• Handful of fresh lemon balm
• 1 tablespoon apricot preserve
• Handful of meringue marshmallows
• 2 sprigs of fresh spearmint
Add all the ingredients (except the marshmallows and spearmint) together into a cocktail shaker then shake long and hard with ice. Then fine strain over crushed ice into a glass. Top with the marshmallows and give them a spray of lemon and mint. Flame the marshmallows to give them a bit of crust. Finish off the drink with two tender sprigs of spearmint.
Recipe provided by Flow (02-655-5445, www.flowcocktail.com)