Taystful will be at the BEPTA (Blairgowrie and East Perthshire Tourist Association) and 'Love to Eat' stand at the Dundee Flower and Food Festival tomorrow! (Friday 5th September). Come along and have fun dipping truffles. I have made up a very easy recipe in keeping with the 'Jampionship' theme which will be the focus of 'Love to Eat'.
Peel Farm are now producing their amazing Gold Award Winning Jam, and are holding a workshop too! See http://www.peelfarm.com/events.html for more information.
Taystful Raspberry Jam Truffles
Makes approx. 16 truffles
100g dark chocolate - melted
60g sieved warmed raspberry jam
melted dark chocolate for dipping
coating of your choice - can be dried raspberry powder mixed with icing sugar, cocoa powder, chocolate flakes, vermicelli or icing sugar flavoured with a small amount of your favourite spice....the options are endless!
Petit four cases to present them in (optional)
Mix together the melted chocolate and the sieved jam in a bowl. Cover with cling film and leave in the fridge for about half an hour until it becomes a pipeable consistency. Check and stir several times to make sure it is not getting too solid.
Put the mixture in a piping bag and pipe blobs of ganache on to a tray (you could use a teaspoon to scoop the mixture if you find this easier - it is fine to be an uneven shape at this stage) and then chill for around 30 minutes in the fridge. Once firm enough to lift each one off with a palette knife, roll between the (clean) hands to neaten up the shape, then chill for at least 2 hours.
To finish, dip each one in melted chocolate add roll between the hands to coat (this is the messy bit- you can wear disposable food grade gloves if required!), then pop each one in a bowl of your chosen coating, swirl/shoogle the bowl around until each truffle is fully coated. Lift out with a pair of tongs in to a small petit four case if wanted.
If you can, leave aside for 10-15 minutes to solidify!