We were recently sent a few boxes of Monty Bojangles Truffles to sample and make a couple of delicious recipes with!
Monty Bojangles are lovingly made in France based on a traditional recipe from back in 1934.
These French Truffles are delicious and very moorish, they come in many different flavours and dusted in Cocoa which are also presented in gorgeous bright and colourful packaging, very eye catching and unique.
Monty Bojangles Truffles are super luxury with a high Cacao content, they are rich, dreamy and not too sweet such a indulgent chocolate for all the family and great as gifts!
This recipe was simple and delicious perfect for those Wintery cold evenings, The hot chocolate was rich and satisfying the kids really loved it to!
100g Monty Bojangles Choccy Scoffy Truffles
1/2 tsp Cocoa powder
75g Caster sugar ( optional)
1 tsp Cinnamon
pinch of Cayenne pepper
Whipped cream to serve.
Gently heat the milk until nearly boiled, Add the Truffles and remove from heat.
In a separate bowl mix the dry ingredients together and once the milk & truffles have melted together slowly add the into the dry ingredients using a whisk.
Once all melted and brought to boiling pour into mugs and serve with whipped cream simple!
I found the recipe also very easy to follow and the outcome was great!
For the Pastry-
300g plain flour
3 tsp cocoa powder
3 tsp caster sugar
1 egg yoke
2 tsp water
For the Caramel-
250g Golden caster sugar
6 tsp water
100ml Single Cream
25g salted butter melted
1/2 tsp sea salt
For the chocolate Filling-
100g Monty Bojangles Flutter Scotch Truffles chopped
2 egg yokes
3tsp caster sugar
Whizz all the pastry ingredients together in a food processor until it forms a ball. wrap in cling film and pop in the fridge to firm up for an hour.
Once firm roll out your pastry and place on to a greased removable base tart tin, i actually used an old school ceramic one which worked perfectly fine! Place in freezer and preheat your oven at 200c or Gas mark 6.
For the caramel put the sugar and water into a sauce pan and heat slowly until the sugar dissolves.
Once dissolved turn the heat up let it boil until it turn sot caramel than remove from heat stir in the cream, melted butter & salt. Leave to cool.
Remove the base from freezer and prick the base with a fork, line with baking beads and blind bake for 12 minutes. Remove paper and beans and leave to cool or 20 minutes.
Once cool pour in Caramel and set aside.
Turn oven down to 180c or Gas mark 4.
Melt the Flutter Scotch Truffles with the butter on a very low and steady heat. Allow to cool than whisk in the eggs and sugar until fluffy.
Pour over the Tart and bake for 12 minutes.
Thats it.. once cooled remove from tray.