ESG ES - Recipes: Belgium Chocolate Truffle and Chocolate Mendiant

Prep: 45 minutes • Cook: 35 minutes • Serves: 4

Chocolate Truffle

Heavy Cream – 100ml
Dark Chocolate, broken roughly – 100g
Cocoa Powder – 50g
Icing Sugar – 50g

Chocolate Mendiant

Dark Chocolate – 300g
Pistachio Nuts, de-shelled – 50g
Almond Flakes – 50g
California Raisins – 50g
Hazelnut, de-shelled – 20g

Instructions for Belgium Chocolate Truffle

  1. Bring the cream to a boil and remove from heat. Pour the hot cream into the broken dark chocolate and stir until fully melted.
  2. Place mixture in the fridge and let it cool to about 20°C while stirring regularly every 3 to 4 minutes. Mixture should thicken and become workable. Combine cocoa powder and icing sugar together.
  3. Place the thickened chocolate mixture in a piping bag and pipe onto a tray dusted with cocoa powder and icing sugar. Let the chocolate harden fully in a fridge

Instructions for Chocolate Mendiant

  1. Melt dark chocolate in a Bain-marie or over a hot water bath.
  2. On a waxed parchment paper, drop small spoonful of melted chocolate and using the back of the spoon to ease out the circle. Set two or three toppings on the chocolate circle.
  3. Put the sheet in a cool place for the chocolate to harden and then remove carefully once it is set.