Shape
truffles out of the mixture (if the mixture is too soft, you can put it in the fridge for 30 - 40 minutes until it hardens a bit, or add some more desiccated coconut).
Not exact matches
Once the
mixture is firm enough to handle, measure
out 1 tablespoon
of the
mixture and roll into a
truffle.
Actually, there are 2 serving ideas: the first one is to make small chocolates /
truffles out of this delicious nutty
mixture, and the second one — to use the dough as the crust for some yummy cups with chocolate ganache.
Use a small scoop to spoon
out about a tablespoon
of batter and roll the
mixture in to a ball and then coat the
truffle in the cacao
mixture.
There are lots
of lava cakes
out there, but our Peek - A-Boo Chocolate
Truffle has a heart
of pure chocolate ganache (a rich
mixture of dairy heavy cream and fine chocolate), which transforms into a most luxuriously rich molten chocolate sauce when gently warmed.
For fun, I made 1 / 2 - inch
truffles out of half
of the
mixture (and the usual 1 - inch size
out of the other half).
Use a small scoop to spoon
out about a tablespoon
of batter and roll the
mixture in to a ball and then coat the
truffle in the cacao
mixture.