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Mayan gold truffle bars
Makes 16 portions Desserts and puddings
Ingredients
- 150ml double cream
- 400g dark orange and spiceflavoured chocolate, broken into small pieces
- 100g salted butter, cut into cubes
- 200g good quality white marzipan, chopped into 1cm cubes
- 150g pistachio nuts, half left whole, the rest roughly sliced
- 100g glacé cherries, halved
- 75g candied orange peel, chopped into small pieces sifted cocoa powder, to dust gold leaf (optional)
Special equipment:
- 20cm square or round springform tin
Method
Line the tin with non-stick paper, using a few spots of butter to stick it to the sides.
Put the cream, chocolate and butter in a medium bowl set over a smaller pan of barely simmering water for 5 minutes. Do not let the water touch the bowl. Remove the bowl, leave a few minutes and stir until smooth.
Put the marzipan, nuts, cherries and candied orange peel in a large bowl and pour over the chocolate mixture. Turn gently to mix, then put into the prepared tin and cover with cling film. Chill for about 4 hours or overnight and dust thickly with cocoa powder before cutting into slices. Adorn with edible gold leaf if you wish, and serve with a shot of chocolate vodka or strong, hot espresso.
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