Chocolate Truffles - Gluten and Dairy Free
These truffles are so yum and pretty - great for special functions. Keep in the fridge as long as you can before serving and keep some of the freeze dried powder to do a last minute coating as it does soak into the truffle when left for a while.
250 gram Whittakers Dark Chocolate
250 ml coconut cream
1 cup dessicated coconut
¾ cup ground almonds
Coatings: Coconut with icing sugar
Cocoa
Pistachios
Raspberry/Plum powder
Chop the chocolate finely and add to
a bowl. Heat the cream in a saucepan. When it’s simmering, pour over the
chocolate. Leave it to sit a few minutes. Whisk. Stir through the almonds and
coconut and leave in the fridge for a few hours. Roll in balls then put back in
the fridge. Re-roll till round and sticky. Roll in various coatings. The
raspberry or plum powder will probably need to be recoated if you are making them
ahead of time.
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