Weather has been great all round for those
Driscoll's strawberries and there is none better.
Freeze some for the hot heat in the summer...just saying.
Dark chocolate truffles with red fruit compote
Cooktime: 25 minutes
Time to stiffen: 2 hours
Difficulty level: easy
Makes: 4 servings
Ingredients:
1 decilitre of whipped cream
75 grams of dark chocolate (70%)
25 grams of butter
1 box of Driscoll's raspberries
1 box of Driscoll's strawberries
1 teaspoon of powdered sugar
mini cupcake molds (made of paper)
piping bag with serrated nozzle
Instructions:
*crush the chocolate finely and place it in a bowl
*heat the whipped cream up to the boiling point and pour over the chopped chocolate
*add the butter and mix well (chocolate and butter need to be completely melted)
*leave it at least 2 hours to cool and harden
*beat the thick chocolate paste airily with the whisk or mixer (the color gets lighter)
*put the mass into a piping bag and pipe the tufts into the mini-cupcake tins
*leave it to harden furthermore (possibly in the fridge)
*cut the fruit in half and mix them with powdered sugar
*serve the truffles with the fruit compote (e.g. for an high tea)
Source: Driscoll.com
