Bitter and twisted, Chocolate Truffle Ice Cream – Choctober AW13.

  

A distorting mirror is a must as a fairground attraction where an extruded face or torso amuses albeit momentarily.

We return from a brief sojourn in Ireland, a sumptuous hotel suite, all frightfully spiffing Dharlings yet we are both a little mentally scarred.  A once svelte anatomy rapidly morphed from minimal to gargantuan, aided and abetted by the glycine sheen of glittering jet black tiles with a harsh, bitter mirror finish. They were fitted to both walls and floor in the bathroom. Callously revealing and dismorphing the well hidden truths of a women of my considerable years.  Evard Munch The Scream is now theoretically understood.

On the plus side it was positively brilliant for moonwalking practice and my version of Bee Gees Saturday Night Fever. Saturday night mare fever more appropriate. My routine never bettered even with a headful of heated rollers.

The tea boy agreed unreservedly and was also initially taken aback. Ghoulishly astonished, though at times garishly gifted I am assured?  Visioning parts that hadn’t seen the light of day for years. Perish the thought and moving swiftly on.

Chocolate Truffle Ice Cream – Choctober AW13

A sophisticated and very grown up bitter chocolate truffle ice cream shown here with crystalized orange zest ( shown here ), filbert (hazelnut) tuille, drips of vanilla infused maple syrup, crushed filberts, fennel micro herbs.

  

High cocoa content chocolate can be infused or bought pre-flavored, the ones shown are a bar of chilli and the other sea salt by Lindt.

Serve a polished quenelle as a pre dessert or use as an element to a stylishly plated pud.  Minimum time and effort – maximum impact.

I appreciate that Clotted Cream is an issue overseas, I suggest check the fat content of your ‘heavy’ cream and then add unsalted butter to the recipe as a compromise.  We don’t want you fading away do we? The clotted cream shown is local to us and ( I’ll type this quickly so as no one will notice ) is 55% butter fat. Single is about 18% and double cream 48% ho hum. On the plus side we all know that there are no calories what-so-ever in chocolate and as a vegetable its good for us. Note: It’s really difficult typing quickly with crossed fingers.

Recipe and Method:

  

Melt (most) of two bars of 70-80% chocolate, quality control is essential so taste a little (tee hee). Do the pan over hot water thing and get bored waiting.  Tip water out of pan and dollop in about 100 g of clotted cream to melt.  Stop giving the chocolate a Medusa glare and pay attention to the cream or your version there of.

  

Pour the accommodating cream over the ‘still thinking about it’ chocolate and swirl, leave for best part of a minute and then stir to combine.

  

Add 2-3 tablespoons of liquid glucose, this will slightly sweeten the mixture and aid an essential silky texture. Diabetics this could be a goodie for you?

It will cool quickly so swiftly dispense into your ice cream machine or pour into an appropriate freezer vessel to do its thing.

Scrape the mixing bowl and lick the spoon as chefs perks, expect to have that knowing eyebrow and nodding conversation between the Umms and Ahhs with yourself.

  

When you are ready to serve:-

Heat the back of a dessert spoon over a flame and drag a quenelle of the chocolate truffle ice cream. Place between the details/variations you have chosen as your option of this sumpteous pre-dessert.

It is obviously rich and positively luxx, and the diva hardly melts  . . . Hence a no kerfuffle truffle ice cream!

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