Deep Down In the Congo {Recipe – Um Bongo Chocolate Truffles}

I’m a big kid. I mean I’m 26 nearly 27 and still will watch Disney films over something hard hitting. I’m terrible with money.  Still, have a soft spot in my heart for any fancy dress/costumes based parties.  And I’m like a teenager when getting out of bed in the morning.  And when it comes to food, yeah sure I like refined dishes and flouncy restaurants but potato waffles and fairy cakes still make me very happy.  There was a drink when growing up that was a family favourite, UM BONGO!! In fact, I once made my best friend laugh so much at lunchtime at school, I made Um Bongo come out of her nose. Classy.

How do you make a beloved childhood drink into something classy for adults?? Make it into truffles of course! (But rolled in popping candy because you need some sparkle!)

IMG_5318IMG_5307IMG_5318

I used some peach and pineapple freeze-dried powder from the awesome Sous Chef to boost the tropical notes in the ganache as well as in the coating for the truffles.

IMG_5319IMG_5320IMG_5358

Disposable food gloves are fantastic for truffle rolling and make clean up so much easier and without leaving paw prints all over the kitchen!

IMG_5361IMG_5362IMG_5363IMG_5365

Um Bongo Truffles

Head deep, deep down in the Congo with these Um Bongo Truffles 
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Confectionery
Cuisine: American, British
Keyword: Chocolate, Drinks, Truffles
Servings: 10 Servings

Ingredients

  • 250 g Dark Chocolate Drops
  • 150 ml Double Cream
  • 100 ml Um Bongo Tropical Juice
  • 50 g Peach Freeze-dried Powder
  • 50 g Pineapple Freeze-dried Powder

For Coating

  • 30 g Peach Freeze-dried Powder
  • 80 g Popping Candy
  • 30 g Pineapple Freeze-dried Powder

Instructions

  • In a medium saucepan, mix the cream, Um Bongo and freeze-dried powders. The mixture may be thick but as the cream heats the mixture will melt down. Bring to the boil and simmer for 1 minute. Cool slightly. 
  • Pour the warm cream mixture over the chocolate drops in a bowl. Leave to sit for 1 minute then stir until the mixture is nice and smooth. Cover and chill for a couple of hours or overnight.
  • Mix the extra freeze dried fruit powders and popping candy into a bowl. Wearing food gloves, take a walnut size or slightly bigger amount of the ganache, roll and then roll into the popping candy mixture. Place on parchment to set
  • Enjoy as soon as you finish as the moisture from the ganache will activate the popping candy.

Save this article to Pinterest, pin the below image!

Um Bongo Truffles PinIMG_5318

Follow:

Comments, Thoughts, Views, Tips?


Looking for Something?