Sunday, 26 December 2010

Beautiful Bombons

Its the final touch.Putting on the hat.... then
Hats Off
here they come those beautiful...

.....nature never fashioned
a bombon so fair

no rose can compare
nothing respectable
half so delectable... the best you´ll agree
I hope Stephen Sondheim loves Truffles as much as I do.For garnish I topped them with crystallised violets and roses.

Beautiful bombons



250g ( 8 oz ) Dark Chocolate (use your favourite)at least 85%
100g (2.5oz) Creme Fraiche
4 teaspoons finely grated orange rind
1/4 teaspoon ground cardamom
1/4 cup good quality ( Green and Blacks )unsweetened cocoa powder

Break chocolate into pieces and put into a  bowl over a saucepan of simmering water
´banho-maria´ style.When the chocolate has melted, fold in the creme fraiche, orange rind and cardamom. Stir well, then place in he refrigerator for 30 minutes or until set.
Place the cocoa powder on a flat plate or shallow bowl. Drop a teaspoon at a time of the chocolate mixture onto the cocoa. Toss to cover the chocolate with the cocoa, then roll the chocolate into a ball in the palm of your hand, Making sure your hand is COLD, covering the outside with more cocoa. When all the truffles have been rolled place them in small sweet cases and store them in an airtight container in the refrigerator until ready to serve.
Top each one with a crystallised violets or rose - EH - VOILA!!! you have some brilliant Boxing day Bom bons

O IMPREVISTO  (VARIATION)
If you would like to fill them with something like a hazelnut,a piece of crystalised ginger, marinated cherry or whatever just do that before rolling them.There you go try it,your gonna love it.

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