Sea salt, chocolate and pistachio truffles
Photo by Tamara West
Making truffles normally involves messy rolling of balls, but pouring the mix into a tray makes this one of the easiest techniques ever. These dark chocolate treats are served small for a reason! Store in an airtight container.
- Bring cream to the boil in a small saucepan.
- Put chocolate in a bowl and pour the cream over.
- Place chocolate bowl over a pot of gently simmering water and stir the chocolate with a metal spoon until smooth.
- Remove from heat, add vanilla and stir through 2 tsp of the sea salt flakes and pour into a lightly greased 20x 30cm swiss roll tin, lined with baking paper that is longer than the tin to make removal easier. Place in the fridge for 3 hours.
- Lift the truffle mix carefully out of the tin. Allow to come to room temperature. To cut, use a knife dipped into very hot water, wipe knife dry then cut into small rectangles. Garnish with the remaining sea salt flakes and pistachios.
Check out more of Geoff Scott's top chocolate recipes