Willie's Tartufo - La Ricetta

I know, I wickedly tantalised you with my references to Willie's delicious cacao dessert - previously.  Now, I'm back with the goodies - well, almost... Here, courtesy of Bentalls and Willie's World Class Cacao, are your directions to decadent deliciousness:

Tartufo
(Serves 12)
Ingredients:
180g Willie's cacao, roughly grated (must be 100% cocoa solids for the authentic, richly indulgent taste)
150g caster sugar
4 tablespoons water
300ml double cream

Equipment: 15cm spring-form cake tin or small loaf tin

Method:
. Line your chosen tin with greaseproof paper, or cling film.

. Melt the cacao by placing it in a large heatproof bowl, set over a pan of simmering water, ensuring that the base of the bowl is not in contact with the water.  Set aside to cool slightly.

. Place the caster sugar and water in a saucepan, over a low heat, - stir until the sugar dissolves.  Remove from heat and set aside to cool slightly.

. Beat the cream until it forms soft peaks, then, gradually beat into the sugar syrup.  Add a tablespoon of the cream mixture to the melted cacao and stir until just combined.  Gently fold in the remainder of the cream mixture.

. Pour the mixture into the prepared tin.  Smooth the top and place in the fridge until firm.

. To serve: turn-out of the tin onto a serving plate, peel away the greaseproof paper, or cling film, and slice.  Serve with berries for a delicious contrast.

Willie's tip: Leave the melted cacao to cool slightly before adding to the cream - for smooth results (so that the cream won't 'collapse').

Buon Appetito! 

 NB Recipe published with kind permission of Bentalls and Willie Harcourt Cooze

Willie's Tartufo

Saturday morning visitors to Bentalls basement food hall, in Kingston-upon-Thames, were in for an indulgent treat, yesterday.  Charming chocolate hero, Willie Harcourt-Cooze, popped-in to sign his latest tome. Before the signing, he enticingly created a surprisingly simple but deliciously rich and  impressive dessert (in the space of ten brief minutes).  Using his Columbian Black Santander Superior 100% cacao block - along with water, sugar and lashings of cream - he speedily produced an elegant 'loaf' of divinely silken tartufo.

Even though I'm not a fan of cream, I was fortunate to taste a generous tartufo sliver and found it to be absolutely gorgeous - if a curious item for Saturday morning brunch-time! I also experienced a few shavings of Willie's brilliant Javan Light Breaking 70% cacao bar - with its discernible caramel notes - mmm-mmm - highly recommended...

Photo credit: Channel4.com - Willie's Wonky Chocolate Factory