Lemon & Basil

Ingredients

80g UHT Whipping Cream 30.5% Fat (SCM280P)
Fresh Basil
19g Unsalted Butter
120g Papouasie Milk Origin Chocolate (SCC105B)
125g Cacao Barry Plantation Organic Dark Chocolate; Alto el Sol; Peruvian (SCC160B)
40g Lemon Puree (SCF0856A)
2-3 Drops Lemon Essential Oil (SCF0650)
150g Dark Chocolate (SCC501)
Transfer Sheet (SDS611 or your preferred design)
70 Square Cups; Dark Chocolate (SCS420A)

70 chocs in 30 minutes

Boil cream and add basil leaves.
Cover with clingfilm and leave to infuse for 15 minutes.
Sieve and top up cream to 80g.
Add butter and warm to 40°C
Warm chocolate in Microwave to 35°C, then add to above mixture and blend.
Add Lemon Puree and Lemon Drops and blend.
Pipe ganache into cups ensuring mass at 28-32°C ensuring the ganache is 1-2mm below the top of the cup.
Leave to set in a cool place for at least 4 hours.
Temper the dark chocolate and pipe into the cups until level with the top of the cup (not below)
Cover with transfer sheet and leave to cool before removing transfer.

TIP : Apply transfer sheets in strips onto one row before piping the next row. You can dip the chocolates conventionally instead of piping but this gives a thicker “double coat” and takes much more time and chocolate

Approximate costs

£16.95

70 Truffles - 790 g approx

£0.24

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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