Recipes
Plain Truffles
Makes 35 - 50 Truffles
Preparation time: 30 minutes plus refrigeration time
Cooking time: 5 minutes
Ingredients
- 225g Rumsey's no. 1 Plain Chocolate (or any good plain chocolate), broken into small pieces
- 120ml double cream
- 1 vanilla pod
- 340g chocolate for coating (you can experiment with using a different chocolate if you like)
- 180g good quality cocoa powder for rolling
Method
- Chop the 225g of plain chocolate into small peices and put in a heatproof mixing bowl.
- Pour the double cream into a small saucepan, and set aside.
- Split the vanilla pod down the centre and scrape out the vanilla seeds, put both the pod and seeds into the saucepan and bring to the boil.
- Immediately the cream has boiled, remove from the heat, stir gently for a few seconds. Pour the cream through a strainer onto the chocolate pieces.
- Blend thoroughly until all the chocolate is melted, you might like to use a whisk and gently whisk the mixture until blended.
- Set aside to cool (do not put in fridge) for about an hour until it is set.
- Place the bowl on top of a saucepan with simmering water in (Bain-Marie) and warm through. Remove from the heat and whisk the chocolate mixture gently until smooth.
- Prepare a baking tray covered with foil or greaseproof paper.
- Put the chocolate mixture into a piping bag with a large plain nozzle and pipe out 2cm sized balls onto the prepared tray. Refrigerate to harden for about 1 hour.
- Prepare the chocolate coating. Chop the chocolate into small pieces and melt in a heat proof dish over the saucepan. Put the cocoa powder into a shallow tray or dish.
- Remove the truffles from the fridge and dip them a few at a time into the melted chocolate (a fork is good to use to dip and remove when coated). Once coated, remove and roll around in the cocoa powder. Shake off any excess powder, leave to set.
Double Chocolate Chip Cookies
Ingredients
- 25g cocoa powder
- 175g self raising flour
- Pinch of salt
- 75g light molasses sugar
- 110g butter
- 2 tablespoons milk
- Drop vanilla essence
- 1 vanilla pod
- 110g Rumsey's chocolate buttons
Method
- Sift the cocoa powder and salt into a mixing bowl.
- Add the flour and the sugar and mix gently.
- Rub the butter into the flour along with the seeds from the vanilla pod, until the mix looks like breadcrumbs.
- Add the milk and mix until a firm dough is formed.
- Dust the work surface with a little flour and roll out the dough to half cm thickness. Cut out circles (10cm diameter) and place on a greased baking tray (allow plenty of room for spread during baking). Before placing in the oven, sprinkle all over with chocolate chips (most important!). This recipe makes approx 8 cookies.
- Bake in moderate oven - 325°F/160°C/Gas Mark 3 for 15 minutes. Remove from the oven and cool on wire racks.
