Recipe – Plum and chocolate truffles

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This year I’ve tried to, as much as possible, use the fruit and berries from the garden in my baking. Usually the fruit is just left on the tree, but it feels like such a waste to let so much delicious fruit just goes to waste.. I’ve baked with cherries, apples and rhubarbs and now that the plums have gone from green to every shade of purple, it was time for them to be made into candy! Chocolate truffles to be more precise! 

Since plums in themselves don’t have a lot of flavor (with is true for most fruits it seems), if you mix them with other ingredients; you can’t really feel the taste of plums. That being said, these truffles were still delicious! The plums give the white chocolate some freshness and sweetness and the pectin gives the truffles a lovely, almost fudge-y texture. The dark chocolate coating is a perfect complement and stops the truffles from being too sweet. In conclusion; delicious  and fresh plum chocolate truffles!

I finished the truffles off with some cute chocolate bows made in a silicone mold I bought last week. I painted the chocolate bows with some dry, gold luster dust and attached them using some left over chocolate. To the recipe!

For 15-20 truffles:

  • 100 g white chocolate
  • Approx 10 fresh plums
  • 40 g sugar
  • 30 g heavy cream
  • 200-250 g dark chocolate (approx. 50% cacao)

1.. Chop the white chocolate very finely and put it in a bowl.

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2.. Slice the plums in half and remove the pits.

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3.. On medium heat, boil the plums until they are soft and you can easily mash them against the wall of the saucepan. Stir often so they don’t get burnt. It takes about 5 minutes.

4.. Strain the plums into another saucepan. Since you just want the juice and not the pulp; don’t use a spoon to speed up the process. When you’ve got 80 g of juice, remove the sieve and add the sugar to the juice.

5.. Boil the juice until half of the weight, 60 g remains.

6.. Add the cream to the juice and give it a boil-up.

7.. Pour the hot cream over the white chocolate and stir to a smooth truffle. Put in the fridge to cool.

8.. Once the truffle has hardened; roll into balls and put in the fridge again while you temper the dark chocolate. If you don’t know how to temper chocolate, you can find a guide here.

9.. Dip the balls in chocolate and put on a baking paper to harden.

And that was it! Thanks for stopping by, and see you again soon! 🙂

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