Raymond Blanc’s chocolate truffles

Method

1. In a microwave or bowl set over a saucepan of simmering water, melt the chocolate – it should read around 40ºC on a digital probe thermometer. Remove the pan from the heat.
2. In another small saucepan, bring the cream and honey to the boil. Remove the pan from the heat.
3. Whisk the boiled cream/honey mixture into the melted chocolate, little by little. It may look as if it is splitting, but persevere and you should end up with a shiny, silky-smooth mixture. Continue to stir with a spatula until the mixture has cooled to 35-40ºC, about 10 minutes. If you don’t have a thermometer, test it by touching it to your bottom lip – it should be slightly warm to the touch. With the spatula, stir in the butter.
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4. To make chocolates, pour the mixture into the prepared tray (see Raymond’s tips). Allow the mixture to set for at least 1 hour before turning it out and cutting it into squares or other shapes. Transfer to a lined baking sheet. Alternatively, to make truffles, pour the mixture into a deep bowl and leave it to set. Use a melon baller to scoop out round truffles and place them on a lined baking sheet.
5. One at a time, roll the chocolates or truffles in any of the coatings above, then return to the lined tray until ready to serve (see Make Ahead).

Recipe taken from Simply Raymond by Raymond Blanc (Headline Home £25) which is out on 21 April 2021. Photographs: Chris Terry