I've changed the recipe this time (increased the chocolate to cream ratio) in hopes of making a truffle with more body. While the previous truffles tasted heavenly, they were a little ... wimpy. So, please find a nearly 50% increase in chocolate for a truffle with more tooth. The resulting truffle is still creamy, but with a darker, more mysterious demeanor. Bon appetit, mes amis.
ingredients:
1 cup cream
2 tbsp butter (room temperature)
a generous pinch of sea salt
1 tsp vanilla extract
10 oz bittersweet Callebaut chocolate (or your fave)
directions:
1. heat the cream, vanilla, and sea salt just to the point of simmering
2. pour over room temperature butter and chocolate morsels
3. let sit for 2 minutes
4. stir gently and slowly until well combined
5. chill for two hours after fully cooled
6. roll into balls, and roll the balls in raw roasted pecan meal, cinnamon, and coconut sugar with a pinch of sea salt
7. roll into balls around roasted hazelnuts, then roll the balls in raw cacao and coconut sugar
8. make tiny bowls and fill the bowls with organic peanut butter, then cap the bowls so you have tiny balls filled with peanut butter. Roll the balls in raw cacao and coconut sugar
9. sky's the limit!! your idea here!!!!
Keep chilled. Serve to people you really really really like.
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