What would a meal be without a little bit of chocolate at the end of it? This is the petit four that was served as part of my Greek-inspired August 2024 supper club at Brown and Green, Crystal Palace. It’s a very simple truffle of salted chocolate ganache, using a smoked salt for a bit of difference. It is fine to use a normal sea salt instead of smoked if you can’t find it though. These chocolates were served with a tot of a Metaxa and orange cocktail/short.
Dark chocolate truffles
Makes 20
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100g double cream
65g dark chocolate
65g milk chocolate
1/4 tsp smoked salt
cocoa powder, for dusting
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Place the double cream in a saucepan and bring to the boil. Off the heat, add the dark and milk chocolate, as well as the smoked salt, and stir until the chocolate melts and you have a thick mixture. Transfer the mixture to a tub and chill for 1hr – 1hr 30 mins, until the mixture is firm. heavily dust a dinner plate with cocoa powder, then scoop a rounded teaspoon sized mound of the chocolate mixture out of the tube. Roll it into a ball shape and roll it on the cocoa powder, until the outsides are covered thoroughly. Place on a plate or in a tub and continue the process until you have 20 truffles. Chill for 1hr or until needed.
To make the cocktail: Juice and zest 1 orange and add 50ml of water to it in a saucepan. Stir in 50ml of caster sugar, and simmer on a medium heat for 5 mins. Bring to a boil, then keep on a high simmer for 10 mins. Allow to cool, then chill. In a cocktail shaker, add 25ml per person of the orange syrup and Metaxa, with ice. Shake, then pour the drink into six small after dinner drink glasses. Serve with the truffles.
