Mushroom truffles
Item 1 of 1
- Petit four
- makes 25
- 2 hours
A sweet and savoury petit four recipe from Nuno Mendes where the bitter sweetness of the chocolate is matched by the umami smoothness of the porcini mushrooms. Serve these mushroom truffles at a party or large gathering.
First published in 2015
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Ingredients
Metric
Imperial
- 25g of dried ceps
- 500ml of double cream
- 500g of white chocolate
- 200g of 70% dark chocolate
- 1 pinch of cocoa powder, for dusting
- sea salt
SAVE RECIPE
Equipment
- Parisian scoop / melon baller
- Thermometer
Method
1
Bring the ceps and double cream to a boil in a large saucepan. Add to the chopped white chocolate and stir until melted. Allow to cool and then pass the liquid through a fine sieve
- 25g of dried ceps
- 500ml of double cream
2
Spread the mixture evenly on a tray and place in the fridge until it has set. Use a Parisian scoop to make small cep cream balls. Chill until needed
3
Temper the chocolate by melting two-thirds of it in a saucepan at 58°C. Once melted, add the remaining third. The temperature should have dropped to 23°C. Heat gradually until the temperature reaches 32°C
- 500g of white chocolate
- 200g of 70% dark chocolate
4
Dip the cep cream balls in the chocolate coating, allow the excess to drip off, then roll in the cocoa powder
- 1 pinch of cocoa powder
5
Place one small dot of melted chocolate on each truffle to secure a flake of sea salt
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