HI EVERYBODY!
On June 30th, blogger and YouTube extraordinaire, Tanya Burr, released her first baking book. For all those who aren't aware of who she is, WHERE HAVE YOU BEEN?! Basically, quick catch up, she started doing celebrity inspired make up tutorials on YouTube in 2009, released her own cosmetic line in 2014 and has now wrote two books. #bosslady
I managed to get my hands on a copy of her baking book, Tanya Bakes, on the day it was released which was pretty lucky as it was only one of three left on the shelf. Part of Tanya's job includes taking amazing photographs which is why it didn't surprise me to find tones of beautiful shots in her book. In her introduction, Tanya explains how her recipe collection has been building up for years and includes recipes handed down to her and inspired by other great bakers. The book is split into several sections from Breads to Pastries to Cakes and Brunch with recipes that are friendly for beginners and some harder challenges. Unfortunately, my oven is slightly broken. I have a gas oven and currently it's either so low there's barely no flame or full whack...there's no in between which is why it's so difficult to try bake anything. For this reason, I narrowed down my choice to recipes that required 'chill time' instead. And that brings me onto my Salted Chocolate Truffles! The recipe was super simple and follows below (note: this is in my own words, Tanya's exact recipe my read slightly different).
THE MIX
To start with, break up 300g of quality dark chocolate into a glass bowl (I recommend using a glass bowl has it helps with the chilling).
In a medium sized pan, heat 300ml of double until it bubbles at the edges but not quite boiling. When the cream is at this point, stir in a nob of butter.
Pour the heated cream and butter mixture over the chocolate pieces and stir to mix and melt the chocolate. Sprinkle in 1 heaped teaspoon of sea salt, mix through and lave in the fridge to set for a minimum of 2 hours.
THE DECOR
At this point I found it easiest to put each of my toppings into separate, deep bowls. I used chopped pistachios, desiccated coconut, chopped hazelnuts, hundreds and thousands, green sugar and freeze dried strawberry pieces. If you're wondering 'did I over do it on topping options?' YES. But if you do want a large variety of flavours, make fewer of each...I tried to do 8 of each and took forever.
Okay, get the mixture out of the ridge and spoon out (I used a melon baller) enough to roll between your hands and make a 2cm ball.
Drop the chocolate ball into one of the bowls of toppings and toss around until it's fully coated.
TAH-DA! You have your first truffle!
Repeat until you have none left and lick to bowl clean (Why not?).
As I somehow made so many, I boxed some up and gave them as a home warming gift to a friend of mine. Decadent and bite-sized, they'd be perfect treats for a dinner party with a tipple of Elysium Dessert wine.
Soon I will make some more of Tanya's wonderful recipes but until then I hope you enjoy these truffles.
Love,
ALICE GRACE
THE MIX
To start with, break up 300g of quality dark chocolate into a glass bowl (I recommend using a glass bowl has it helps with the chilling).
In a medium sized pan, heat 300ml of double until it bubbles at the edges but not quite boiling. When the cream is at this point, stir in a nob of butter.
Pour the heated cream and butter mixture over the chocolate pieces and stir to mix and melt the chocolate. Sprinkle in 1 heaped teaspoon of sea salt, mix through and lave in the fridge to set for a minimum of 2 hours.
THE DECOR
At this point I found it easiest to put each of my toppings into separate, deep bowls. I used chopped pistachios, desiccated coconut, chopped hazelnuts, hundreds and thousands, green sugar and freeze dried strawberry pieces. If you're wondering 'did I over do it on topping options?' YES. But if you do want a large variety of flavours, make fewer of each...I tried to do 8 of each and took forever.
Okay, get the mixture out of the ridge and spoon out (I used a melon baller) enough to roll between your hands and make a 2cm ball.
Drop the chocolate ball into one of the bowls of toppings and toss around until it's fully coated.
TAH-DA! You have your first truffle!
Repeat until you have none left and lick to bowl clean (Why not?).
As I somehow made so many, I boxed some up and gave them as a home warming gift to a friend of mine. Decadent and bite-sized, they'd be perfect treats for a dinner party with a tipple of Elysium Dessert wine.
Soon I will make some more of Tanya's wonderful recipes but until then I hope you enjoy these truffles.
Love,
ALICE GRACE
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