Recipes/Desserts/Truffle_Chocolate

Dairy Free version:

Ingredients - Dairy Free version

  • 125g coconut cream (primarily the semi-solid white stuff)
  • 160g very dark chocolate (90% or higher)
  • 60g hazelnut butter (optional - can replace with other nut butters, or replace with another 60g of chocolate)
  • 5ml / 1tsp vanilla extract

Ingredients:

  • 160g 35% cream
  • 160g very dark chocolate (90% or higher)
  • 60g hazelnut butter (optional - can replace with other nut butters, or replace with another 60g of chocolate)
  • 15g butter
  • 5ml / 1tsp vanilla extract
    • 30ml cococa powder

Jan 2025:

  • 320g unsweetened chocolate
  • 50g sugar
  • 5ml of fiori Di Sicilia (Italian citrus vanilla)
  • 5ml vanilla
  • 250g coconut cream (try 200g next time - they were pretty greasy)
  • 120g macadamia nut butter

200g coconut cream 250g unsweetened chocolate 50g allulose 10ml fiori Di Sicilia 5ml vanilla 100g macadamia nut butter

Kaia’s variant: - 320g 70% chocolate - 80g sugar - 5ml of fiori Di Sicilia (Italian citrus vanilla) - 5ml vanilla - 120g heavy cream - 80g milk - 120g macadamia nut butter

(note - you can use unsweetened chocolate and suppliment with additional sweeteners - ~20 drops of monkfruit seemed to work ok)

Directions:

  1. heat the cream in the microwave until quite hot (75C)
  2. while it is heating, chop the chocolate quite fine (if it isn’t already in chips), and put in a bowl
  3. add the butters and extract into the bowl
  4. pour the cream over the chocolate and let sit for a minute, then stir until well mixed and smooth.
  5. put in a covered bowl in the fridge for ~2-3 hours until chilled
  6. put a 20-30ml of cocoa powder in a bowl
  7. use a very small (#100) scoop on the truffles and roll in the cocoa.

If the chocolate ‘seizes’, add 15-20ml of cold cream, and beat with a mixer, it should smooth back out

Directions: