and keeping fit is important to me, however when the inevitable moments of weakness come I like to make them count. On one such occasion I came up with this bad boy. For some reason I think of white chocolate as a summery indulgence (don’t ask me why..), but it can be a bit cloying at times. The hibiscus though floral is quite tart and helps to cut through the cloying richness of white chocolate making this dessert perfectly balanced.
ETA: 1 hour chill time; 15 mins prep time; 20 mins cook time
For the Chocolate Truffle
- 150g white chocolate (finely chopped)
- 25g butter
- 80ml double cream
- Shot of Pimms (optional)
- Some cute dessert pots/ramekins
Making this pot couldn’t be easier, heat the butter and cream in a pan until the cream starts to bubble. Pour over the chocolate and whisk until fully melted and smooth. As I was feeling particularly summery I threw in a shot of Pimms, because chocolate tastes better with alcohol… 🙂
Decant into your pots and put it into the freezer for 30mins to set. Using a measuring jug helps!
For the Spiced Hibiscus Jelly
- 25g dried hibiscus flower
- 1/2 tsp cinnamon
- 2 star anise
- pinch of nutmeg
- 3 cardamom pods (optional)
- 50g sugar
- 6g gelatine powder
- 300ml water
- 50g sugar
- 1 lemon/half a lime (peel and juice)
- 1 tbsp chopped pistachios
In this bit we are essentially making a hibiscus tea. Simply simmer the hibiscus flowers with the spices, sugar and lemon or lime peel for about 20 mins. You want about 150ml of liquid left in the pan at the end.
While the spiced liquid is still hot, add the gelatine powder and whisk thoroughly until dissolved (You can also use gelatine leaf just follow the pack instructions). Strain into a jug as it makes the next step easier.
Allow the hibiscus tea to cool a little. Get your white chocolate pots out of the freezer and top with the hibiscus tea, gently add the chopped pistachios and return to the freezer for another 30 mins to set.
Take out of the freezer about 5 minutes before before serving et voila! A refreshing and indulgent dessert which looks super impressive but is stupidly easy to make.
Until next time kitchens…