Rediscover the joys of clotted cream. Until recently I had only enjoyed this luxurious dairy product with the occassional scone, and usually only on special occassions but thanks to Rodda’s Cornish Cream, I have discovered, via their website that there are many ways I can incorporate this product into my daily life. Just what I needed. But oh the joy of breaking through that solid layer of pure milk fat and filling your spoon with the rich, creamy, artery-hardening pleasure of clotted cream.
101 Excuses for Cornish clotted cream was a bit of revelation for me, and sadly my body will not thank Rodda for this new and powerful knowledge that I have gained. How about stiring it into your black coffee for Cornish Macciato? Or putting a dollop into tonight’s hot chocolate? If you can’t for the evening to get start your clotted cream adventure, why not stir it into your porridge, but don’t forget lashings of brown sugar to go with that. And the list just goes on, what about using it in your mash potatoes, or using it in your Christmas trifle…I could go on. But I won’t, I’ll simply leave you with this recipe I found on their website that will come in handy this festive season, the classic chocolate truffle.
And here’s a tip if you’re feeling a little lethargic from all that dairy fat, try setting your truffle mix in a tray and cutting the slab into rustic little cubes instead of having to roll them into balls. Dust in cocoa as usual and there you have super easy chocolate truffle squares.
Rodda’s Cornish Clotted Cream Truffles
Ingredients
227g tub Cornish Clotted Cream
200g 70% cocoa solids chocolate
50g good quality cocoa powder
method
Melt the chocolate either in a bain marie or in the microwave.
Stir the clotted cream into the chocolate until the mixture is silky smooth. Chill for 2-3 hours.
Have a plate ready with the cocoa powder. Then use a melon baller dipped in hot water to shape the truffles by running it through the truffle mix. Drop into the cocoa. You will need to dip the melon baller into the hot water after each truffle. Alternatively you can use 2 teaspoons.
After you have done 5 or 6 truffles, roll them in the cocoa and then set aside and continue rolling and dusting until you have finished all the mixture. If you want a more uniform finish dust the truffles, roll in your hand to form a smooth ball and then dust again in the cocoa.
Chill over night if you can or for at least 4 hours. If kept in the fridge these truffles can last for up to two weeks (if they last that long)!
For a contemporary twist, try flavouring your truffles with a 1/4tsp minced chilli, the zest of an unwaxed lemon or 1/2tsp Cornish sea salt.