I had some mastic left over from when I made mελιτίνια for Greek week. It is sun-dried sap from the mastic tree, it tastes of pine and citrus and I had grand ideas of putting it in a sweet. This is what I came up with and it is pretty special if I do say so myself.
You should be able to find mastic at a Greek/Turkish/Persian shop. I found mine at Persepolis in Peckham from whom you can also purchase it online. It comes in 'pearls' or 'tears' which need to be ground up with a pestle and mortar before use
- 100g white chocolate
- 1/2 tsp crushed mastic
- 4 tbsp double cream
- 4 chocolate biscuits (I used chocolate bourbons with the filling scraped out. You could substitute with oreos)
- 200g dark chocolate
Optional to decorate
- Edible gold glitter spray
NUTRITIONAL CONTENT PER PORTION
- Calories | 73
- Fat | 4.5g
Serves | 25 pieces
Prep Time | 40 minutes (including setting time)
Cooking Time | approximately 1 minute
- Grate the dark chocolate, heat in the microwave for ten seconds and stir, repeat until the chocolate has melted.
- Spoon into chocolate moulds (or icecube trays if you don't have any) using the back of a spoon to coat the sides. Leave to set at room temperature.
- Grate the white chocolate, heat in the microwave for ten seconds and stir, repeat until the chocolate has melted. Stir in the cream and crushed mastic and leave to cool completely.
- Crush the biscuits until you have fine crumbs. Spoon in a tablespoon of the melted dark chocolate (you may have to melt it again). Roll into cherry pip sized balls, you'll need about 25. Leave to set on greaseproof paper.
- Put a biscuit ball in each of the chocolate moulds and spoon in the white chocolate ganache. Leave to set then turn out.
- Spray with gold glitter spray... if you want.