Kelly’s Black Pudding and Chocolate Truffles
Jonathan Keane – Lisloughrey Lodge
100g Kelly’s Putóg
10 small squares 72% dark chocolate
100g breadcrumbs (dried)
Blitz the putóg to a smooth paste in a food processor.
Roll putóg into 10 balls, then insert a square of chocolate into each one.
Roll the truffles in flour, beaten egg and breadcrumb.
Leave in the fridge to set for 15 minutes.
Deep fry at 180oC until golden brown.
Chef Jonathan Keane says “At Wilde’s Restaurant we serve these tasty little appetisers on a Chinese spoon with some dorkenhof fig vinegar and a mint leaf.
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