chocolate truffles with edible flowers
makes about 15 truffles
100ml double cream
40g light muscovado sugar
110g dark chocolate
25g butter, softened
250g milk chocolate
Cocoa, to dust
1 greens of devon edible flower selection
Heat the cream and sugar together over a medium heat and bring to a gentle boil. Simmer for a minute, then remove from the hob and leave to cool for a couple of minutes
While the cream and sugar cool, smash the chocolate into small pieces (perhaps by bashing the packet with a rolling pin before opening it), and cut the butter into small cubes.
Put the chocolate and butter into a large heat-proof bowl, and pour the cream and sugar mixture on top. Leave for two minutes, then add a pinch of salt and stir until smooth and glossy. Allow the mixture to cool, then cover and refrigerate until set (about 2 hours).
Scoop truffle-size lumps from the cool mixture, roll into spheres by hand, and chill them.
Melt two-thirds of the chocolate in a double boiler: a heatproof bowl placed over a pan of simmering water. Remove from the heat and stir in the rest of the chocolate. Check the temperature of the chocolate as it cools. When it reaches 31˚C, dip the truffles one at a time to coat them in the chocolate, then sprinkle with cocoa and place on a piece of greaseproof paper to set.
To dress the truffles with edible flowers, separate your petals of choice from the flower heads, and you have options: Warm truffles can be rolled in finely-cut petals, such as calendula and tagete, or petals can be sprinkled on them before the cocoa dusting and chilling. To crown the truffles with entire petals or flowers, as we have, you may want to stick them on with a cake makers edible glue, or a dab of whisked egg white, melted chocolate or butter. It is important to not use too much of anything that might permeate and spoil the petal. Some flowers or petals strewn around the truffles complete the setting of the dish.
However you do it, these truffles will taste wickedly indulgent, and look fabulous!