While this recipe might sound a little strange, these truffles are a wonderful combination of sweet and savoury, with the sweetness of the chocolate blending with the earthiness of the mushrooms, resulting in a wonderfully moreish treat.
25g dried ceps
500ml double cream
500g white chocolate
200g 70% dark chocolate
1 pinch of cocoa powder for dusting
Bring the ceps and double cream to the boil in a large saucepan. Add to the chopped white chocolate and stir until melted. Allow to cool and then pass the liquid through a fine sieve.
Spread the mixture evenly on a tray and place in the fridge until set. Use a Parisian scoop to make small cep cream balls. Chill again
Temper the chocolate by melting two-thirds of it in a saucepan at 58 degrees. Once melted, add the remainder. The temperature will drop at this point and heat gradually until 32 degrees.
Dip the cep cream balls in the chocolate coating and allow excess to drip off. Then roll in the cocoa powder.
Place one small dot of melted chocolate on each truffle to secure a flake of sea salt.