Spanish Truffles

6 ingredients
4 steps

Ingredients

  • 200 g dates, pitted and chopped
  • 150 g serrano ham, chopped
  • 1000 ml sherry wine
  • liquid, nitrogen
  • 500 g white chocolate, melted and steeped with
  • saffron, to taste

Directions

  1. 1
    Puree dates and ham with sherry and freeze mixture to make a sorbet.
  2. 2
    Scoop the sorbet into balls, and dunk them in liquid nitrogen to freeze.
  3. 3
    Then dunk in warm saffron-chocolate to form a hard candy coating.
  4. 4
    Store truffles in a covered container in the freezer, and allow to thaw at least 1 hour before serving.

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