FANCY CHOCOLATE TRUFFLES RECIPES

Steps:

• 1. Pour the cream in a pan, place over a medium heat and let it heat up – you don’t want it boiling, just hot.
  2. As soon as tiny bubbles start to appear, add the butter and finely grate in the clementine zest, and stir to melt the butter.
  3. Snap the chocolate into small pieces and place in a heatproof bowl. Pour the creamy mixture over the chocolate, whisking as you go, so the chocolate slowly melts. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.
  4. Add a pinch of sea salt. then stir in the brandy. Once completely smooth, pour the mixture into a nice serving dish or bowl.
  5. Place in the fridge for 2 hours to set. About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.
  6. Put the mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and the cocoa powder in the other.
  7. Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them spread their truffles over a biscotti (a bit like posh Nutella!). Serve with a few glasses of chilled Vin Santo.

Steps:

• Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
• Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook’s Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they’re evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.