Chocolate Box with Truffles and Raspberries

For an impressive looking dessert, try James Martin's stunning chocolate box filled with rum truffles and luscious raspberries
By James Martin
Chocolate Box with Truffles and Raspberries
  • Rating:
  • Serves: 1
  • Cook Time: 2 minutes
  • Prep Time:
  • Effort: hard

Ingredients

main

  • 25 g butter, at room temperature
  • 55 g plain flour
  • 55 g caster or icing sugar
  • whites from 2 small eggs
  • 2-3 tbsp unsweetened cocoa powder, for the chocolate mixture for patterning

For the chocolate ganache:

  • 400 g dark chocolate or good quality white chocolate
  • 400 ml double cream
  • 2 tbsp rum, (or brandy or kirsch)

To serve:

  • raspberries
  • chocolate sauce, (optional)

Method

1. Preheat the oven to 200°C/gas 6.

2. Using electric beaters, cream the butter until soft but not white. Add the flour, sugar and egg whites in that order while mixing slowly. This must be done slowly and with care to prevent the mixture from splitting. Once made the mixture can be stored in the fridge for up to three days.

3. To make the chocolate mixture for patterning, mix the cocoa powder with a little water to make a thick smooth paste.

4. Using a wooden patterner from a DIY store, drag the chocolate mixture over a non- stick oven mat to make a wood grain pattern over the surface. Allow to dry.

5. Using and a stainless ring and the back of a plastic folder or the lid from an ice cream box, draw out two circles. Place the joint of the ring on the plastic and roll down to mark the length of the ring. You should end up with a long rectangle and two circles drawn out on the plastic.

6. Cut these shapes out and place the template of each shape on the cooled chocolate pattern at a slight angle so that you get a good pattern of the wood grain effect.

7. Spread the tuile mixture over each shape.

8. Bake for 2 minutes until very lightly golden brown.

9. Working quickly, remove the tuile strip and lift it onto the stainless ring. Allow to cool along with the two biscuits.

10. To make the chocolate ganache for the truffles, melt the chocolate in a heatproof bowl set over a saucepan of steaming water.

11. Pour the double cream into the melted chocolate and stir until thickened.

12. Stir in the rum or brandy (or kirsch if using white chocolate). Leave to set in fridge.

13. Lift the stainless ring out and place on the centre of a plate on top of one of the biscuits.

14. Using a melon scoop, scoop out the truffles into the mould along with some fresh raspberries. Place the lid on top. Serve with chocolate sauce if you like.

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