Marshmallows are versatile little things. As well as being delicious when eaten, dunked and toasted, they can elevate desserts to higher level of indulgence. We wanted a suitably celebratory recipe to mark the launch of our online emporium and these rich spherical fancies with cherry marshmallow hidden in the middle fit the bill perfectly. They also make lovely gifts – but it might be an idea to practice with the first few, eat those and once you’ve mastered the technique, give the best looking ones away. I admit that food photography isn’t one of my skills, but they taste mighty fine. So may the truffley treat making force be with you.
- 100g good quality dark chocolate
- 100ml double cream
- 50g unsalted butter
- pinch of salt
- a cheeky splash of amaretto (you could use any liqueur)
- cherry Magnificent Marshmallows cut into small cubes
- crushed amaretti biscuits (alternatively you could use chopped nuts)
Place the chocolate into a heatproof bowl and place over a pan of boiling water, making sure the water doesn’t touch the bottom of the bowl
Stir the chocolate from time to time as it melts
Put the cream and the butter in another pan and heat gently to melt the butter.
Make sure the cream doesn’t boil
Once the chocolate has melted, remove the bowl from the pan and add the cream and butter mixture to the melted chocolate Stir very well. The chocolate should have a glossy sheen
Add the amaretto and stir
Place in the fridge for at least two hours
Remove the chocolate mixture from the fridge and leave for a few minutes at room temperature
Take a small cube of marshmallow, get a tablespoon of truffle mixture and use your hands to mould it around the marshmallow and then use both hands to roll into a ball. It’s messy and you’ll need to be quick to prevent the truffle melting beyond redemption
Roll in the crushed amaretti biscuits
Keep in the fridge – if they make it!