Not the most common fungi coconut milk caps are truly a kitchen treat. The thought of them always brings me back to the gentle aroma of toasted coconut filling the kitchen whilst dehydrating; which I aimed to capture through a sweet, white chocolate truffle.
Step 1: Truffle Mixture
150g fresh double cream
Coconut milkcaps, dried
On a ban marie (a small bowl over a similar sized pan of boiling water) pour the cream and add the mushrooms. A good handful for coconut milkcaps.
Leave the cream to infuse for about 20 minutes.
Strain the mushrooms from the cream.
Add the butter and let melt.
Slowly add the broken chocolate, stirring all the time.
Add salt to the mixture.
Turn off the heat and beat until smooth and glossy. Transfer to the fridge over night.
Step 2: Coating
Before you can coat these beauties you need to get rollin’. After a stroke of genius I bought a melon baller for the steal of £3. It broke on the second truffle. I’d advise you just use a spoon to get them all the same size – remembering not to go extreme on the quantity. Disposable latex gloves are highly recommended.
After all the hard work it’s key that your truffles look stunning. You don’t need to use the same chocolate on the outside that there is on the inside, so go for aesthetics. Sadly I couldn’t get the white chocolate to play ball so I used milk or dark for all of them.
100g chocolate per batch of truffles
Melt the chocolate over the ban marie.
Using a fork (or the appropriate chocolatier’s tool) dip the truffle in the chocolate and coat.
Let any excess drain off and place onto greaseproof paper.
Refrigerate until set and then repeat.
Edible glitter is a fantastic way to let your sweeties shine!