Happy second birthday We Should Cocoa!
Sadly I haven’t been involved with Choclette and Chele’s chocolate challenge since the start (largely because this blog hasn’t even been running that long), but in the year or so that I have been taking part I’ve had a fantastic time coming up with chocolate creations that use the chosen ingredient or theme.
Thanks to We Should Cocoa I’ve discovered I love blackcurrants and can eat them without an allergic reaction, that chocolate pairs well with goat’s cheese, and that crocodiles make surprisingly cute cakes…
This month Choclette decided the best way to celebrate WSC’s birthday was with a cocktail – an excellent idea, I think everyone will agree.
After much deliberation, I decided the cocktail I wanted to use as inspiration was the Sex and the City favourite, the Cosmopolitan – a properly girly concoction of vodka, orange liqueur, cranberry juice and a twist of lime.
White chocolate seemed like the natural partner for those flavours, and rather than bake an overcomplicated cake I thought a simple truffle would be best so all the flavours could come through.
These are definitely best suited to people with quite a sweet tooth, but the flavours work well – if you like the cocktail, you’ll probably like these!
- 50g dried cranberries
- 2 tbsp (30ml) triple sec or other orange liqueur
- zest of an orange
- zest and juice of a lime
- 1 tsp sugar
- 150g white chocolate
- 10g butter
- 80ml double cream
- 100g white chocolate to coat
Put the cranberries in a non-metallic bowl with 1tbsp (15ml) of the triple sec, the orange zest, lime zest and juice and sugar, and leave to soak for half an hour. Transfer to a small saucepan and heat gently until the cranberries soften, then blitz in a food processor until the cranberries are chopped into very fine pieces.
Chop the 150g white chocolate and place in a bowl with the butter. Heat the cream until almost boiling, then pour over the chocolate and butter. Leave for a minute then stir until all the chocolate has melted. Stir in the cranberries and remaining 15ml of triple sec, then whisk with an electric whisk for 3-4 minutes, until the mixture is cooled and has thickened a bit.
At this point I added a couple of drops of pink food colouring, because the cranberries alone hadn’t quite achieved the vivid pink colour I was hoping for, but this is totally optional – depends how much you care about looks!
Chill the mixture in the freezer for an hour or so, then spoon small amounts of the mixture and roll into balls (it’s a fairly soft truffle so I found dusting my hands with icing sugar helped a lot). Put back in the freezer while you melt the remaining white chocolate, then either did the truffles in the chocolate or spoon the chocolate over the truffles, whichever way you find easiest. Store in the fridge until you’re ready to eat!