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Dark Chocolate Truffles with Nuts

Dark Chocolate Truffles with Nuts

Ingredients

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Dark Chocolate Truffles with Nuts

Dark Chocolate Truffles with Nuts recipe for chocolate truffles, which can be prepared easily and quickly at home.

 

For the first time, the chocolate truffle appeared in 1895 in France in the city of Chambery. But it gained wide popularity only a few years later. After a store specializing in chocolate sweets, especially chocolate truffles was opened in England in London in 1902.

 

Truffle is a round chocolate candy filled with ganache, sprinkled with cocoa. These sweets get their name from the mushroom truffle, they are so similar because of the cocoa powder topping. But the chocolate truffle is sprinkled not only with cocoa powder but also with crushed nuts, biscuit crumbs, coconut flakes, powdered sugar.

Often, ganache is prepared with heavy cream, but sometimes it is replaced with milk, fruit puree or juice, because of this changing chocolate truffles are not so high-calorie.

For chocolate truffles, you can use dark chocolate, milk or white.

 

Chocolate Truffles Direction

This recipe Dark Chocolate Truffles with Nuts is a name with almond and hazelnut. An easy recipe, everyone can make delicious sweets at home.

I use dark chocolate, but you can use milk, then you do not need to add powdered sugar.

You need to take a heavy cream of 30-35%, or your chocolate mixture will be very liquid and you couldn’t form truffle balls.

If you make balls for children, do not use rum, just skip this step.

Rum gives chocolate a more intense taste and flavor and makes these sweets even more refined.

I use vegetable heavy cream 35%, cook cream with powdered sugar on a low heat for about 3-4 minutes. Stirring a little, bring to a boil, but do not boil.

After you have heated the cream, mix it with the chocolate, until smooth and add some rum.

Allow to cool to the room temperature and chill in the refrigerator for 30-40 minutes or until the mass will be tight (plastic)

If you have overchilled the chocolate in the refrigerator and it has become hard, leave it for 10 minutes at room temperature and wait until it becomes sufficiently plastic to be able to form truffles out of it.

Use 1 tsp of chocolate mixture for the 1 ball, don’t forget to put the nut in the middle and form the ball. From this mixture, I got about 15 balls. Cool the balls again if they started to melt.

Roll balls in cocoa, ground almonds or you can grind another nut or use poppy seeds.

Refrigerate before serving and enjoy.

 

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Step 1
Mark as Complete

In a small pot over low heat, bring heavy cream with powdered sugar to a boil, but don't boil it.

Step 2
Mark as Complete

Pour the cream over the chocolate.

Step 3
Mark as Complete

Mix the chocolate mixture until combined, add rum and mix again. Let it cool.

Step 4
Mark as Complete

Chill the mixture for 30-40 minutes.

Step 5
Mark as Complete

Form small balls, add 1 nut in the middle and roll half of them in a cocoa powder, and other balls in almond flour for topping.

Step 6
Mark as Complete

Chill until ready to serve.

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  • 60 min
  • Serves 15
  • Easy

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Ingredients

Adjust Servings:
200g Dark Chocolate
70ml Heavy Cream
1 tbsp Powdered Sugar
1 tbsp Rum
1/2 cup Almond Flour
3 tbsp Cocoa Powder
Almond
Hazelnut
Best homemade thyme lemonade
previous
Best Homemade Thyme Lemonade
White wine chicken with mushrooms and thyme_Re
next
White Wine Chicken with Mushrooms and Thyme

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