The booty included Harbour & Jones chef Will’s devilishly good homemade truffles and choc chip cookies infused with citrus aromas.
Upon arriving at the offices we quickly displayed our goodies on a spare desk and were introduced to the events team. It didn’t take long for heads to start popping up over cubicles like meerkats smelling their prey on the wind, drawn in to the temptation of gooey chocolaty goodness - even the strictest of dieters couldn’t resist!
After showing off our shiny new brochure and promoting our new offers we said our goodbyes knowing we had done a good deed for all those fellow chocolate addicts.
Unfortunately if we gave you Will’s secret recipe we would have to kill you! But luckily the sales team at 41 Portland Place have tried and tested the below recipe which is as equally filthy!
Be sure to tweet us your photos @41PP
You will need:
-280g good-quality dark chocolate , 70% cocoa solids
-284ml pot double cream
-50g unsalted butter
1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
2. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
3. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, and then chill.
4. Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them.
