CHRISTMAS TRUFFLES
44.78 g fat
4.03 g protein
4.68 g CHO
Kcal: 438
Ratio: 5.15:1


Notes
Moβs tip: Use a cocktail stick to help you lift the truffle from the cocoa.
I made 9 but it will depend on the size you want. If you make 9 then each 1 is 0.5g CHO.
Serve in pretty sweet cases.
They will stay in shape at room temperature but like any chocolate, will melt a bit if they get too warm!!
The truffles will keep in the fridge for at least 1 week but place in paper cases just before serving.
Easy to make ahead for a Christmas treat.
Ingredients
- 26g Cocoa dark supreme β LINDT 90%
- 10g Cacao butter β SEVENHILLS ORGANICS
- 2g Cocoa - BOURNVILLE
- 3g Chopped and roasted hazelnuts β MORRISONS HOME BAKING
- 36g Double cream
- 5g Icing sweetener -NATVIA or SUKRIN
- You will also need a few drops of orange, rum or brandy essence (optional).
Instructions
- Chop the Lindt and cacao.
- Heat the cream in a small pan until it comes to a simmer.
- Remove pan from the heat then add the cacao and Lindt with the sweetener, stir gently until melted. Add the chopped hazelnuts.
- Leave in the fridge until firm. When firm, shape into balls (using two teaspoons helps with this). I found a teaspoon of the mixture is just enough, there is no need to make them perfectly round, they will still taste good!!
- Put the cocoa in a small ramekin dish, add two truffles at a time and just swish them gently, they will cover quite well. Return to the fridge to set completely.
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