DARK CHOCOLATE TRUFFLES
YOU WILL NEED:
-
250 g Nomad Chocolate Buttons 72% Dark
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90ml coconut milk (well shaken)
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250 g Nomad Chocolate Buttons 72% Dark
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1 tsp coconut oil
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24 g unsweetened cocoa or cacao powder, or finely ground macadamia or hazelnuts (optional for coating)
-
50g Hazelnut, macadamia nuts store-bought honeycomb, crushed
METHOD:
- Place coconut milk in a small saucepan over medium heat until just starting to simmer
- Place Nomad Chocolate Buttons 72% dark in a medium-sized heatproof bowl and top with coconut oil. Place the bowl over a saucepan of simmering water and using wooden spoon stir until melted and smooth.
- Set aside and allow to stand at room temperature for 10 min. Refrigerator to chill uncovered for 2-3 hours, or until almost completely solid.
- Use an ice cream scoop or a Tablespoon to scoop out small balls then use your hands to gently but quickly roll/form the chocolate into balls.
- Roll chocolate balls in cacao powder and place on a baking tray lined with non stick baking paper. Refrigerate for 15 min or until set.
- Place Nomad Chocolate Buttons 72% and oil in a medium heatproof bowl over a saucepan of simmering water and, using a wooden spoon, stir until melted and smooth.
- Drop the balls into the chocolate one by one and use two teaspoons or toothpick to manoeuvre the balls in the chocolate and back on a baking tray lined with non stick baking paper.
- Sprinkle with crashed macadamia nuts, hazelnuts or honeycomb and refrigerate for 30 min or until set.
- Return to the fridge for the chocolate to set
- To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.
- Enjoy!
Store truffles covered in the refrigerator for best freshness.