A couple of years ago whilst on a trip to Madrid, I developed a deep love for sherry, having got a sherry tasting whilst at an incredible food market. My eyes were opened to this delicious and complex drink. A drink in the UK, often seen as a drink only for nanas and saved at the back of the cupboard for the Christmas trifle. I love a crisp dry fino sherry on a hot day and a sticky rich Pedro Ximénez with an equally rich chocolate dessert. A Pedro Ximénez sherry tastes like Christmas in a bottle, all raisins, dates, and figs, which lends itself to be paired beautifully with dark chocolate. This is a recipe for Pedro Ximénez Sherry Truffles studded with sherry plumped raisins. Ideal after dinner for dessert with more sherry or a punchy coffee.
You can pick up a bottle of this sherry, in smaller bottles than a standard wine bottle, so you won’t have lots leftover, however, a good excuse to having a small glass with desserts and seeing how those rich flavours enhance the sweetness of the dessert rather than being overly sweet. Or you can make a massive batch of these truffles as there is a chance they won’t be around for long!
Equipment You'll Need
Pedro Ximénez Sherry Truffles Recipe
- Total Time: 0 hours
- Yield: Makes 40 Truffles 1x
Description
Makes 40 truffles
Ingredients
- 100ml Pedro Ximénez Sherry
- 50g Raisins
- 235ml Double Cream
- 300g Dark Chocolate Drops
- Cocoa Powder for dusting
Instructions
- The day before, roughly chop the raisins and put them into a bowl, pour over half the sherry. Cover and leave to soak overnight to plump up.
- Line an 8″ square cake tin with cling film and set it aside. In a large pan, pour in the cream bring the cream to a boil. While heating put the chocolate and remaining sherry in a glass bowl.
- Once the cream has come to a boil, remove it from heat and pour over the chocolate. Mix until you have a smooth ganache and the chocolate has melted through. Stir through the sherry-soaked raisins and any remaining sherry that hasn’t soaked into the raisins. Pour into the prepared tin. Allow to cool at room temperature, cover with cling film. Chill in the fridge until firmed up.
- Using a dry hot knife, slice the truffles into square and dust with cocoa powder to coat.
- Prep Time: 10 minutes
- Soaking Time: 24h
- Cook Time: 10 minutes
- Category: Chocolate, Truffles
- Method: Confectionery
- Cuisine: Spanish
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