Paan (Betel leaf) truffles
Melt in your mouth truffles with the earthy, spicy flavours of betel leaves.
Ingredients
- 200 ml cream light
- 240 grams chocolate dark or semisweet
- 1 large paan or betel leaf
- 1 tablespoon honey (optional)
- 1 tablespoon butter (optional)
- 3 - 4 tablespoons cocoa (to roll)
Instructions
- Shred up the betel leaf and heat it with the cream on low heat for 5 -6 minutes.
- Take off heat , cover and let the flavours infuse for 20-30 minutes.
- Meanwhile, chop the chocolate into small pieces. Add the honey and butter if using.
- Strain the cream, discard the leaves and reheat the cream until there are bubbles on the side.
- Pour over the chopped chocolate , honey and butter. Cover and let rest for 2-3 minutes.
- Using a whisk or spatula, gently mix until all the the chocolate is melted and mixed with the cream.
- Let rest at room temperature for 4-6 hours or overnight until firm.
- Scoop into balls and roll in cocoa powder or chopped nuts.
Notes
- These can be stored refrigerated in an airtight container for upto a week.
- Letting the paan leaves steep in the cream for too long will give too strong a flavour.
- If your ganache doesn't set, freeze for an hour or so.
- While rolling into balls , work fast as the heat of your hands will start melting the chocolate !
- You can also coat your truffles by dipping in melted chocolate or rolling in chopped nuts