Recipes & Serving Suggestions
Pedro Ximénez Sherry, Roasted Hazelnut & Fig Truffles
Claire Aldous
Makes about 36 truffles
100g dark Valrhona chocolate, melted
250g moist dried figs, tough stem removed
100g Hazelnuts (Roasted)
3 Lady Fingers, crushed
½ tsp The Spice Trader Anise Seeds, toasted
½ tsp mixed spice
1 tsp finely grated orange zest
¼ cup Lustau San Emilio Sherry
To finish
150g dark Valrhona chocolate, melted
Valrhona Cocoa for rolling
Finely chop the figs and hazelnuts and place in a bowl with the remaining ingredients. Add the chocolate and combine well.
Take teaspoonfuls of the mixture and dip in the melted chocolate, letting the excess drip off. Place on a baking paper lined tray and leave to set. The truffles can be refrigerated at this stage.
Roll in the cocoa and store between sheets of baking paper in an air-tight container. Keep refrigerated.
Serve with a glass of Pedro Ximénez sherry.
Recipe courtesy of Claire Aldous.
