- 300ml thickened cream
- 2 Tbsp glucose syrup
- zest of 2 mandarins, white pith removed
- 2 Tbsp malted milk powder
- 400g dark chocolate, chopped
- 150g milk chocolate, chopped
- ¼ cup almond praline, finely chopped
- 1 cup Dutch cocoa powder
Preparation time: 20 minutes + freezing
Cooking time: 5 minutes
1 Combine the cream glucose syrup and mandarin zest in a small saucepan and set over a
moderate heat. Bring to a simmer, then set aside for 10 minutes. Simmer again then whisk
in the malted milk powder.
2 Put 200g dark chocolate and the milk chocolate in a heatproof bowl. Strain the cream
mixture over, then whisk until smooth. Pour into a tray, fold in the praline, and refrigerate
until firm. Form into rough teaspoon-shaped pieces, then freeze for 2 hours.
3 Melt the remaining dark chocolate, then dip the truffle pieces. Freeze for 20 minutes.
Toss in cocoa, then shake off the excess. Store frozen, then allow to come to room
temperature before serving.