Come Easter, my inner child relishes the opportunity for a chocolate binge. It’s a timeless approach to Easter eating, tried and tested. In France, Pâques is the ultimate occasion for pastry chefs to flex their chocolate-making skills, and shop windows fill with elaborate chocolate scenes. Traditional themes are often ignored (simple egg shapes seem to be for amateurs); the focus is on the quality of the chocolate, not the size of the serving.
This year I am adopting this ‘less is more’ approach and creating my own Easter offerings for friends and family. A little good-quality chocolate goes a long way and is infinitely more satisfying to savour — and no fancy packaging can compete with a handmade gift.
Rolled dark chocolate truffles
Makes about 24
200g good-quality dark chocolate
200ml double cream
½ tsp Maldon sea salt
30g pistachios, shelled and finely chopped
15g freeze-dried strawberries, ground to a powder
2 tbsp cocoa powder
Chop the chocolate into very small pieces and place in a heatproof bowl. Place the double cream in a small saucepan and warm it on the stove, removing it from the heat just before it boils. Pour the cream over the chocolate and leave for 2 minutes.
Gently stir the chocolate and cream together until smooth. Add the salt. Leave to cool (out of the fridge) for 3-4 hours. Then pop in the fridge until ready to use. Remove 30 minutes before using.
Put the pistachios, strawberries and cocoa on different plates. Dampen the palms of your hands with warm water then, using a melon baller or a rounded teaspoon, scoop out a spoonful of the ganache mixture, place in the palm of your hands and roll it into a ball. Roll the ball in the pistachios to coat it fully and place on a plate in the fridge.
Repeat with the rest of the ganache, alternating between the pistachio, strawberry and cocoa coatings.
