HIBISCUS TRUFFLES

May 19, 2015

May is a great month – so many public holidays :)
The last long weekend we packed our bags and went for a short city trip to Istanbul! It’s a vibrant city you really ought to see. Beautiful mosques, millions of cats and the most fragrant spice markets. On my hunt for spices I couldn’t pass the opportunity to buy a bag of dried hibiscus flowers. Mainly used in teas this flower makes for a great ingredient in many dishes. Hibiscus brings a sour but delicious freshness to these truffles and balances the strong flavor of the dark chocolate.

HIBISCUS TRUFFLES

  • 180g dark chocolate [good quality, 70% cocoa content]
  • 90ml cream
  • 1to2 tablespoons liqueur [eg. raspberry snaps]
  • 2 heaped tablespoons hibiscus flowers [dried]

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_ bring cream to a soft simmer
_ add hibiscus flowers and remove from heat

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_ leave to absorb the flavors for about 1 hour
_ remove hibiscus flowers from the [now really purple] cream

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_ roughly chop chocolate and warm in a waterbath
_ combine chocolate, cream and whichever alcohol you chose
_ stir until well combined [should be smooth and shiny]

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_ place in the fridge for the mixture to harden [about 30 minutes]
_ spoon out small portions and roll them between your palms into little balls [about 20]
_ place them back into the fridge

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  • 1 tablespoon hibiscus flowers [dried]
  • ⅔ cup powdered sugar

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_ use a mortar [or kitchen machine] to grind the remaining hibiscus flowers to a fine powder [sieve out the bigger parts]
_ combine with powdered sugar and just a few drops water [to activate the color]

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_ roll chocolate balls in the hibiscus-sugar mixture
_ keep in an air tight container in the fridge for up to one week – or enjoy immediately

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One Comment

  1. Sabine says:

    Klasse Rezept, zum Reinsetzen :-)

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