Three Chocolate Truffles Recipes
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Three Delicious Chocolate Truffles Recipes. Three amazing favors: dark chocolate with cardamom or lavender and white chocolate with lemon and pistachios.
ingredients
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serves: 12-15
Dark Chocolate Truffles with Cardamom and Herbal Liquer:
250 grams or 9 oz 85% cocoa chocolate (or less)
90 ml or 1/2 cup heavy cream
70 ml or 2.5 fl oz herbal liquer (or whisky, rum, etc)
2 teaspoons green cardamom seeds, ground
2 teaspoons black cardamom seeds (or just use more green cardamom), ground
50 grams or 7 tablespoons unsweetened cocoa powder
Dark Chocolate Truffles with Lavender and Honey:
85 ml or a bit less than 1/2 cup heavy cream
2 teaspoons ground lavender
250 grams or 9 oz 72% cocoa chocolate (or any dark chocolate)
2 tablespoons honey
50-60 grams or 2 oz chopped or ground chocolate
White Chocolate Hearts with Lemon, Pistachios and Black Pepper:
150 grams or 5.3 oz white chocolate
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted and peeled pistachios
1 teaspoon ground black pepper
1/2 teaspoon turmeric
Additionally: praline mold
Servings Per Recipe: 12
Amount per Serving
Calories: 334
- Total Fat: 15.3 g
- Saturated Fat: 9.4 g
- Trans Fat: 0.1 g
- Cholesterol: 13.2 mg
- Sodium: 373.3 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 3.7 g
- Sugars: 40.9 g
- Protein: 3.7 g
preparation
1. Dark Chocolate Truffles with Cardamom and Herbal Liquer:
2. Use a water bath to melt chocolate (set a heat-proof bowl with roughly chopped chocolate into a pot or a skillet with boiling water and simmer until the chocolate is melted).
3. Add heavy cream, herbal liquer and green and black ground cardamom seeds. Stirring constantly, let it combine into a smooth mixture for 1-2 minutes and remove from the stove.
4. Let it cool to a room temperature and put it in the fridge for 1-2 hours until the mixture is firm enough to work with.
5. Spread the cocoa powder into a rimmed plate using a sieve. Take a tablespoon of the chocolate mixture and roll it using both hands until a small ball is formed. Roll it in the cocoa powder.
6. Repeat with the rest of the chocolate mixture. Enjoy!
7. Dark Chocolate Truffles with Lavender and Honey:
8. Combine heavy cream with 1 teaspoon lavender in a pot and bring to a boil over medium-low heat, stirring occasionally. Remove from the heat, cover with a lid and let stand for 10 minutes. Filter the cream-lavender mixture through the sieve into a measuring cup and add add water until it reaches the initial volume (small part of the creme has evaporated). Add honey and bring to a boil again.
9. Meanwhile, chop or grind the chocolate. I left some bigger pieces so that it won't melt from the hot cream mixture, adding a little bit of crunchy texture to the finished product.
10. When the cream is ready, pour it in a bowl with chopped chocolate and mix well. Let it cool to a room temperature and put it in the fridge for 1-2 hours until the mixture is firm enough to work with.
11. Combine the ground chocolate and the rest of lavender in a rimmed plate. Take a tablespoon of the chocolate mixture and roll it using both hands until a small ball is formed. Roll it in the chocolate-lavender mixture.
12. Repeat with the rest of the chocolate mixture. Enjoy!
13. White Chocolate Hearts with Lemon, Pistachios and Black Pepper:
14. Use a water bath to melt chocolate (set a heat-proof bowl with roughly chopped chocolate into a pot or a skillet with boiling water and simmer until the chocolate is melted). Add lemon juice, lemon zest, chopped pistachios, ground black pepper and turmeric and mix well.
15. Pour the mixture into the chocolate mold. Let it cool to a room temperature and put it in the freezer for 1-2 hours until firm. Remove from the mold. Enjoy!
16. Pack chocolate truffles in a nice box to give them as a gift.
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