Colombian Chocolate Truffles

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Ingredients for inner truffle:

3 1/2 tablespoons cacao butter

1/3 cup raw honey (maple syrup can be used as a substitute)

2 tablespoons coconut oil

2 1/2 tablespoons coconut butter

1 cup cacao powder

1 teaspoon vanilla extract

1 pinch of salt

Ingredients or truffle coating:

3 1/2 tablespoons raw cacao butter

1/3 cup raw honey (maple syrup can be used as a substitute)

1 cup cacao powder

Procedure:

1. In the bottom pan of a double boiler, bring water to a boil (2 inches high).

2. Next, place the sauce pan on top of boiling water and melt the cacao butter.

3. Once the cacao butter is fully melted mix in honey, coconut oil, coconut butter, cacao powder,  vanilla extract, and salt.

4. After all the ingredients are mixed together, pour the mixture into a new bowl and place into refrigerator for about an hour or until it thickens to a batter consistency. (To speed up process, the batter can be placed into the freezer for about 30 minutes or until it takes form of a batter consistency.)

5. After the mixture has been in the refrigerator, use a spoon to scoop out about a tablespoon at a time and then roll this mixture in your hands and form balls. Place each truffle on to a baking rack over a tray. Next, place the tray into the refrigerator for about 5 minutes.

6. While the truffles are in the refrigerator begin working on the truffle coating.  Repeat steps 1 and 2, only this time mix in the honey and cacao powder after the cacao butter has melted.

7. Take out the truffles from the refrigerator, and drizzle the coating over the truffles using a small ladle.

8. Again, place the truffles into the refrigerator until hardened. Once they are hard sprinkle, ground coffee over them and serve. Store truffles keep in the refrigerator.

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