I decided the best way to make chocolate truffles is have three layers of chocolate. Chocolate, chocolate, chocolate. What do you think?
They are definitely rich but equally satisfying so for all the sweet tooths, these are for you.
Raw Chocolate (your favourite), I use Pana Organic Eighty % 45g bar
1/4 cup raw cacao nibs
1 heaped tablespoon coconut butter
Almond Brownie Bliss Balls
1 cup raw almonds
3/4 cup oats
1/4 cup cacao powder
2 teaspoons vanilla extract
1/2 cup pitted dates
1/3 cup cacao nibs
2 tablespoons EVOO
2 tablespoons coconut butter
Pana Organic Hazelnut Chocolate Spread
- Add the almonds and oats to a blender. Blend on high speed for 20 seconds.
- Wipe down the edges then add dates and cacao nibs to the blender. Blend on high speed for 20 seconds.
- Wipe down the edges then add vanilla extract, EVOO and coconut butter from the bliss ball recipe. Blend on high speed for 20 seconds.
- Refrigerate the ball mixture for 10 minutes.
- Using a tablespoon, collect a heaped tablespoon of the mixture.
Place a small amount of the Pana Organic hazelnut and chocolate spread in the centre. Then form into a ball so the spread is covered well by the brownie mixture.
- Freeze the truffles for at least 1 hour.
- Boil a small pot of water. In a heat stable bowl over the boiling water (but not touching the water), place the Pana Organic Eighty % bar and coconut butter. Allow the chocolate to begin melting without stirring. Once the chocolate has melted well, using a whisk, gently break up any remaining pieces and melt until glossy.
- Remove the truffles from the freezer, gently dip into the melted chocolate and coat with cacao nibs.
- Place on a lined wire rack to firm the coating.
I hope you love them as much as me, S. x