Patti Sloley shares with us her alternative to the traditional Christmas Chocolate Truffle! My inspiration for these comes from Moroccan Majouns. They may look similar, but are very different…
Ingredients
1 ripe plantain
50g/2oz dried fruit mix or fruit leathers, finely chopped
50g/2oz unsalted roasted peanuts, finely chopped
sesame seeds, black and white, to coat
Chocolate Sauce
110ml /4floz double cream
110g /4oz dark chocolate
Drop of vanilla extract
1. Peel the plantain, slice lengthways and steam for 4-5 minutes or microwave for about 3-4 minutes, until cooked through. (The colour will change from a pale orange to yellow). Remove the seeds and discard. Place the plantain in a bowl and mash with a fork. Add the dried fruit and nuts and combine. Refrigerate for 30 minutes, before rolling between both palms to shape into 16 truffle-size balls.
2. Roll the balls in the sesame seeds then chill in the fridge.
3. Heat a small saucepan and add the cream. Once hot (just below boiling) remove from the heat and stir in the chocolate and vanilla. Whisk until smooth and glossy.
4. Drizzle the sauce over the plantain truffles. Top with brightly coloured fruit, like a goji berry, coconut shaving or chopped fruit leather. Chill in the fridge before serving.
Try desiccated coconut or chopped nuts instead of sesame seeds.
