Why are my chocolate truffles too soft
"I can withstand anything except temptation."
Oh yes, when it comes to chocolate, I'm sure most of us can understand Oscar Wilde. We also always have chocolate in-house, the dark, at least 70% cocoa content. My husband and children love dark chocolate. But there is no stopping chocolate truffles. That tender enamel! That aroma! Like little truffle pigs, the family members sometimes search the refrigerator and the relevant drawers for the valuable delicacy.
Give away little luck
Homemade chocolate truffles are great souvenirs or small gifts. Nicely packaged in a sachet or box, they are the perfect little something for all chocolate lovers. And it's not at all difficult to make chocolate truffles yourself. The secret: high quality ingredients! Good chocolates and organic cream ensure a flattering result.
Ingredients (for approx. 25 truffles):
- 80 g dark chocolate (70% cocoa content)
- 80 g milk chocolate
- 2 tablespoons of cocoa nibs
- 1 pinch of salt
- 60 g organic cream
- 20 g soft butter
- Cocoa powder
Chop the cocoa nibs a little finer and smaller. Finely grate the dark and milk chocolate. You can do it with a hand grater (attention! Watch your fingers ...). It is certainly easier with a food processor. Add salt. Put the cream in a saucepan and briefly bring to the boil. Now slowly stir the cream into the chocolate with a whisk. The chocolate dissolves and a creamy mass should result. Now stir in the softened butter and add the cocoa nibs. Cover with cling film and place in the refrigerator for a few hours or overnight.
To form balls, the mass should be cold. If it is too tight, just let it stand for a moment and wait. Shape the mixture into balls between your hands (wash your hands every now and then, otherwise it will be too sticky). Finally roll the balls in cocoa powder.
Of course, you can also fill the freshly made mass in silicone molds. There are silicone molds for pralines in all possible variations.
The finished chocolate truffles should be stored in the refrigerator. They taste delicious and last a few weeks.
By the way: Cocoa nibs are very gently roasted pieces of raw cocoa beans. They have an unadulterated taste and contain valuable nutrients such as calcium and magnesium. They go great with muesli, yogurt or quark.
Instead of the cocoa nibs, you can also add about half a finely grated tonka bean to the grated chocolate. The aroma is very special and seductive!
Too much chocolate? Do you prefer cookies? Then this way please to the really tasty ones Ginger-lime biscuits ...
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