 | Purple Reign16 servings Rhonda Kave / Owner of Roni-Sue's Chocolates, New York City, NY; Event - Chocolate & Cocktails NYC 2016 |
| • | 1 jar The Perfect Purée Blackberry Puree, thawed |
| • | 32 oz. Valrhona Caribe chocolate feves |
| • | 4 trays Valrhona dark chocolate truffle shells |
| • | 8 oz. Valrhona Opalys white chocolate feves |
| • | 1 1/2 cup heavy cream |
| • | 1 tsp. sea salt |
| • | 1 cup Sandeman Founders Reserve Porto |
| • | 1/3 cup Licor de Moras (or blackberry liqueur/wine) |
| • | 1/2 cup freeze-dried blueberry powder |
| • | Edible purple glitter |
| Method: | |
| 1. | The day before making your ganache, spread the Blackberry Puree onto full sheet pan lined with three sheets of parchment paper. |
| 2. | Allow it to drain overnight, thickening and concentrating the puree. |
| 3. | Scrape the puree back into the container and it should be reduced by volume by one third (more is fine). |
| 4. | To begin the ganache, melt chocolate in double boiler or microwave until fluid and set aside. |
| 5. | Heat cream in microwave or on stove-top, being careful not to scald, set aside. |
| 6. | Using food processor with dough blade pour in the chocolate, add salt and blend using pulse feature to mix. Use a stick blender, being careful not to incorporate air. |
| 7. | Add the port and blackberry liqueur to the reduced puree and mix thoroughly (can be shaken right in the jar). Pulse about 1/3 of the mixture into the chocolate. It may thicken up and “break” or separate. Break up any clumps and pulse in a bit more of the puree mixture. Add some of the cream at this point and pulse/process to smooth out the mixture. Continue to add in the puree and cream alternately, ending with the cream. |
| 8. | Result should be a loose, pipe-able ganache when finished. Using a piping bag or Ziploc bag with tip cut, pipe ganache into the truffle shells, filling to bottom of rim. Allow to set up overnight. |
| 9. | The next day, temper some dark chocolate and seal shells. Allow to set up for at least one hour. |
| 10. | Temper white chocolate and stir in the blueberry powder to incorporate. |
| 11. | Using gloved hands, overcoat dark shell with white chocolate/blueberry and place each truffle on a parchment paper covered tray. |
| 12. | Sprinkle finished truffles with edible purple glitter in batches before chocolate sets. |