Mushroom Truffles Recipe - Great British Chefs

Petit four
easy
makes25
2 hours

PT2H

A sweet and savoury petit four recipe from Nuno Mendes where the bitter sweetness of the chocolate is matched by the umami smoothness of the porcini mushrooms. Serve these mushroom truffles at a party or large gathering.

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Ingredients

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Metric

Imperial

25g of dried ceps
500ml of double cream
500g of white chocolate
200g of 70% dark chocolate
1 pinch of cocoa powder, for dusting
sea salt

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Parisian scoop / melon baller
Thermometer

Bring the ceps and double cream to a boil in a large saucepan. Add to the chopped white chocolate and stir until melted. Allow to cool and then pass the liquid through a fine sieve

25g of dried ceps
500ml of double cream

Spread the mixture evenly on a tray and place in the fridge until it has set. Use a Parisian scoop to make small cep cream balls. Chill until needed

Temper the chocolate by melting two-thirds of it in a saucepan at 58°C. Once melted, add the remaining third. The temperature should have dropped to 23°C. Heat gradually until the temperature reaches 32°C

500g of white chocolate
200g of 70% dark chocolate

Dip the cep cream balls in the chocolate coating, allow the excess to drip off, then roll in the cocoa powder

1 pinch of cocoa powder

Place one small dot of melted chocolate on each truffle to secure a flake of sea salt

sea salt

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Nuno Mendes

For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.