Cedarwood and cassia-bark truffles
These rich, earthy truffles are flavoured with cassia bark and cedarwood to make a wonderfully fragrant and woody chocolate
- Total:
Ingredients
- 25g of cassia stick, or cinnamon sticks
- 150g of light muscovado sugar
- 300ml of double cream
- 100ml of water
- 250g of Venezuelan 72% dark chocolate, broken into pieces
- 5drops of cedarwood essential oil
- 400g of Venezuelan 72% dark chocolate, tempered
- cacao nibs
- 25g of ground cinnamon
- 100g of icing sugar
- 200g of cocoa powder
Instructions
Step 1
Add the sugar, cream and cassia sticks to a pan, bring to the boil and simmer the mixture for 2 minutes. Remove from the heat and allow to cool completelyStep 2
Add the water to the mixture and bring to the boil. Place the chocolate in a large, heat-proof bowl and strain the liquid into the bowl, whisking continuously to melt the chocolateStep 3
Add the cedarwood oil to the mixture and stir well to incorporate. Leave the ganache to cool, then allow to set in the fridge for at least 2 hoursStep 4
Remove the ganache from the fridge and roll into small, evenly-sized ballsStep 5
Pass the cinnamon, icing sugar and cocoa powder through a sieve and mix to combine with some cocoa nibs in a large, shallow bowl. Carefully dip the truffles in the tempered chocolate before rolling in the spice mix to coat. Leave the truffles in the spice mix to set before removing