Truffles always bring back lots of childhood memories for me. As children, we were always allowed to choose a truffle to eat at grandma's. Even back then, I preferred the dark chocolate truffles to the milk chocolate or white chocolate varieties. Thanks to the Christmas spices, these vegan truffles are perfect for the colder months and have a wonderfully chocolatey taste. Tip: Dissolve a truffle in a cup of hot milk to make a delicious chai hot chocolate.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Truffle mixture
To shape the truffles
How it's done
Truffle mixture
In a bowl, mix the cacao with all the other ingredients up to and including the salt. Place the chocolate, coconut oil and rice syrup in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, keep stirring until smooth, add to the spices, stir until smooth. Cover and chill for approx. 30 mins.
To shape the truffles
Divide the mixture into 8 equal portions, shape into balls, place on a sheet of baking paper, chill for a further 30 mins. Toss the truffles in the cacao.
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