Monday, 23 November 2015

Monty Bojangles Truffles Review & Autumnal Recipes!

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!

I received the Original Choccy Scoffy Truffles to make an indulgent Spiced Hot Chocolate with.
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!


1L Milk
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!

Getting on  to a real treat now this recipe is called Monty Bojangles Warming Winter Salted Caramel Tart using the Flutter Scotch Cocoa Dusted Truffles. This recipe is Devine and one treat i didn't want to share if I'm honest! So rich in flavour and sticky in texture. Served with a dollop of whipped cream or even Vanilla ice-cream this is a true show stopper and great for parties!

I found the recipe also very easy to follow and the outcome was great!


For the Pastry-
300g plain flour
3 tsp cocoa powder
150g butter
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
85g butter
1 egg
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.


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