Chocolate Truffles
I want to show you today a chocolate truffle recipe - I would even say it's the easiest homemade candy recipe. It tastes nothing like the store-bought one and you have control over the taste and the ingredients.
You can improvise flavoured chocolate truffles, filled with anything, with or without glaze, or just dusted with cocoa/coconut/walnuts. I also like them low carb, so I use 90% cocoa chocolate and stevia as a sweetener, for a better taste and a low carb content. Note that this version requires more cream than what I wrote in the recipe.
In any case, I warmly recommend this recipe and you must use chocolate that you like, do not use chocolate you haven't tested yet. It should be 60-70% cocoa for the best texture, but you can adjust this along the way. Just the other days I made truffles with dried orange peel and crushed walnuts from the low carb granola. It was absolutely crazy!
In a small saucepan, combine cream, butter and, optionally, 2 tbsp sweetener or powdered sugar (I only use this for chocolate with over 80% cocoa).
Place over heat, stir frequently until it comes to a boil.
Tear the chocolate into small bits and place in a bowl, then pour over the hot cream and melted butter mixture.
Let stand for 5-10 minutes until chocolate softens and melts.
Then whisk until smooth and uniform.
Optionally, you can add here a bit of vanilla extract, dried orange/ lemon peel, chopped walnuts etc.
Cover the bowl with a lid or cling film and refrigerate for 3-4 hours, or even more.
When the chocolate paste is hard enough, you can start shaping the truffles. You can use 2 tsp to spoon it with, then shape it like play-doh.
Form small uniform balls.
You can coat them in cocoa powder, the classical way, but they can be extremely good with crushed walnuts or coconut flakes.
After shaping, refrigerate the truffles for a few hours, then you can savour them.
You can keep them in the fridge for a long time in an airtight container and enjoy them with the whole family.
Enjoy!
