Through next week, Victoria Haschka will be rolling out a menu for an Oscars feast on HuffPost Food, offering an original recipe inspired by each of this year's 10 Best Picture-nominated films.
See also her recipes for a Black Swan Blackberry & Chocolate-Smothered Panna Cotta , Social Network Salted Red Bull Granita, The Fighter Raw Steak Crostini and Toy Story 3 Sour Cherry Rice Crispy Treats , Winter's Bone Bone Marrow Parmesan Toasts, 127 Hours Chicken Burrito (and 500 ML of Water), The Kids Are Alright Polenta Triangles with Heirloom Tomato Relish, and Inception Layered Cocktails with Jelly Dice. Next up, The King's Speech.
English Tea Marble Truffles
If there's anything more uncomfortable than watching a member of the royal family stumble and splutter through a speech, it could be trying talk through a mouthful of marbles. Lucky for Prince Bertie the marbles were a stuttering therapy only attempted once. You on the other hand, can try it as much as you like. Infused with the royally good taste of English Breakfast Tea, these spherical truffles are a cracking good sweet that goes handsomely with both coffee and tea at the close of a feast. Now let's see how you go maintaining a stiff upper lip when you've got seven of them in your mouth at once...
Makes approximately 40 small truffles
1 cup of heavy cream
3 English Breakfast tea bags
100 grams (or 3.5 ounces) of white chocolate
40 grams (or 1.75 ounces) of milk chocolate
140 grams (or 5 ounces) extra-bittersweet chocolate
1/2 cup cocoa powder
1. Bring the cream and the teabags to a simmer. Turn the heat off, put a lid on and leave to infuse for 20 minutes.
2. Remove the tea bags.
2. Chop the white chocolate and milk chocolate and add it to the hot cream. Stir to melt.
3. Pour into a Tupperware and chill for the mixture to set (around 5 hours).
4. Use a teaspoon to scoop out each truffle. Roll it in your palms to make small marbles (you may need to keep washing and drying your hand to keep enough friction to mould the marbles)
5. Put the truffles on a plate lined with baking paper and put in the refrigerator for 30 minutes to solidify.
6. Melt 100 grams (or 3.5 ounces) of the dark chocolate. Then add the other 40 grams (or 1.5 ounces), which is chopped into smaller pieces. Stir to combine.
7. Set up a station of a bowl with the melted chocolate, a bowl with the cocoa powder and a tray or a plate lined with baking paper.
8. Use a fork to drop the chilled truffles into the melted chocolate. Drip of the excess.
9. Transfer the truffle into the cocoa powder and use another fork to cover them in cocoa.
10. Put the truffles on a tray or plate to chill. They should keep for five days.
Coronation chicken? A crown roast? Or the soothing British stodge of a bread and butter pudding?