Preparation: 1h | Portions: 20 truffles
50 g Spanish black garlic
200 g semi-sweet chocolate
1 cup fresh (or frozen) cranberries
3 tbsp maple syrup
3 tbsp of water
1/2 cup chopped walnuts (optional)
In a small saucepan, cook the cranberries, maple syrup and water over medium heat for 6 minutes. Stir a few times, until the cranberries are mashed.
Remove from heat and allow to cool for 10 minutes at room temperature.
Using two small spoons, place small amounts of cranberry puree (about 1.5 cm in diameter) on a plate covered with parchment paper.
Place the plate in the freezer for 15 minutes. The puree should be completely frozen.
Puree the black garlic by chopping the cloves using a chef's knife. If necessary, mash with the back of the knife to ensure that it is evenly blended.
Place the black garlic puree and chocolate in a double boiler and, without stirring for the moment, let the chocolate melt gently.
When the chocolate is completely melted, remove from the heat and mix the black garlic and chocolate with a spatula. Avoid over brewing.
On a plate covered with parchment paper, place the mixture of chocolate and black garlic and press lightly, to obtain a cake about 2 cm thick.
Place the plate in the refrigerator for 10 minutes.
Put the walnuts in a small soup bowl.
Using thin food gloves, take a small piece of black garlic chocolate and flatten it in the palm of your hand. The round thus obtained should be 5 cm in diameter and 0.5 cm thick.
Place the frozen cranberry puree in the center of the chocolate circle, then fold the ends so that the puree ends up in the center of the truffle, tightly surrounded by chocolate.
Make rotational movements in the palm of your hand to obtain a beautiful uniform ball.
Place the truffle in the bowl containing the walnuts and apply light pressure so that the nuts stick well to the truffle.
Repeat the rotational movements in the palm of your hand so that the nuts adhere well to the chocolate.
Store in the refrigerator for up to 5 days and take them out 30 minutes before serving.