Happy Easter… Chocolate and almond truffles

March 31st, 2013 § 0 comments

almond chocolate truffle

Chocolate and almond truffles

A couple more truffles for the road… just in case you’ve lost some eggs and hares in the garden… with dark chocolate and almonds, s’il vous plait!

I’ve had this recipe together in my head for quite a while now (Christmas at least) but didn’t get the chance to test until now.

These truffles are made in minutes with little more than 4 ingredients and although they are better the next day, they will be just great after a couple of hours in the fridge.

Petit Tom loves them and I’ve given him a couple too (they’ve got no added sugar… and no gluten nor dairy either while we are at it)

Happy Easter!

almond chocolate truffle

Chocolate and almond truffles


Yields about 20.
prep: 15 min. rest: 1 to 2 hrs,

Ingredients:

. 120 g good quality very dark chocolate (I used chocolonely 72%), roughly chopped,
. 5 (medjoul) dates, pitted, soaked in boiling water, peeled and mashed,
. 60 g almond butter,
. Optional: citrus zest (I added bergamot zest), vanilla, a drop cognac, rhum or rose water, etc.
. To roll: dark cocoa powder, icing sugar, roughly ground toasted nuts/almonds, etc.

. Add the mashed dates, almond paste, chopped chocolate, pinch salt together in a small pan au bain marie.

. leave to melt for 2 to 5 minutes, than mix gently with a spatula until smooth and homogeneous. Stir in the chosen flavoring(s).

. Pour in a shallow rectangular dish and refrigerate for 1 to 2 hrs until cold and stif (if you are in a hurry, put in the freezer for 30 min to 1 hr).

. Remove from the fridge. Prepare separate plates with, to your liking, the dark cacoa powder, icing sugar and ground toasted nuts, etc.

. Slightly oil your hands and cut out little squares of cold chocolate paste. Roll them into truffles in the palm of your hands, then into the chosen coating.

. Ideally, store the truffles refrigerated overnight before eating for the flavours to develop. You can store for several days refrigerated, in a box or or a food container.

Bon appétit and happy Easter!

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