Star Anise Chocolate Truffles


Star anise chocolate ganache:
350g UHT cream
25g star anise, slightly crushed
500g milk chocolate
80g honey
80g butter, at room temperature

70g dark chocolate
50g cocoa powder
50g icing sugar


To prepare chocolate ganache :

Combine the cream and star anise in a pan and bring to a boil. Remove from heat and set aside to infuse for 5 minutes.

Melt the milk chocolate over simmering water and remove from heat. Add the honey (without stirring).

Strain the cream into the melted chocolate and honey. Beat with a wire whisk until creamy. Add the butter and stir to mix until very smooth. Pour to a depth of 2cm in a parchment paper-lined pan. Cover with clingfilm and refrigerate for 2 hours.

To form and finish the truffles:} Cut the cooled chocolate ganache into 2cm cubes. Melt the dark chocolate.

Using plastic or surgical-type gloves, roll the ganache cube into a ball and dip into the melted chocolate to coat ball completely. This final dipping in chocolate will give your truffles a delicious crunch as you bite into it.

Roll in the cocoa powder or icing sugar, or a mixture of both for a varied look. Line the truffles on a parchment paper-lined tray as you complete them. Store in the refrigerator and consume within 3 days.

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