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DARK CHOCOLATE TRUFFLES

DARK CHOCOLATE TRUFFLES

INGREDIENTS

  • 250 g Nomad Chocolate Buttons 72% Dark

  • 90ml single poring cream or for vegan version 90g coconut milk (well shaken)

  • 250 g Nomad Chocolate Buttons 72% Dark

  • 1 tsp of butter or for vegan version coconut oil

  • 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

1. Place the cream or coconut milk in a small saucepan over medium heat until just starting to simmer

2.  Place Nomad Chocolate Buttons  72% dark in a medium-sized heatproof bowl and top with the hot cream. Place the bowl over a saucepan of simmering water and using wooden spoon stir until melted and smooth.

3. 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.

4. 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.

5. 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.

6. 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.

7.  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.

8. Sprinkle with crashed macadamia nuts, hazelnuts or honeycomb and refrigerate for 30 min or until set.

9. Return to the fridge for the chocolate to set

10. Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.

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