Simple, bite-sized, succulent chocolate truffles rolled in more melted chocolate and coated in a slightly bitter cocoa powder. Get the kids involved in rolling these playful desserts; use the palms of your hands to make perfectly round truffles. Stack or place them on a serving dish for a stunning display of chocolate decadence.
- 125 grams heavy cream
- 30 grams butter
- 1 teaspoon maple syrup (or honey)
- 400 grams semisweet chocolate (chopped)
- 50 grams cocoa (sifted powdered)
- cookies (Crushed speculoos)
- In a saucepan, bring the cream, butter and maple syrup to boil.
- Remove from heat. Add the chopped chocolate while gently moving the pan to cover it with cream.
- Do not stir . Set it aside for 5 minutes, then, mix gently and pour into a large bowl.
- Set aside in the refrigerator for about 1 hour, stirring every 15 minutes.
- When the mixture has thickened, form small balls with a melon baller or using two spoons.
- Roll them in the palm of your hands.
- Arrange on a baking sheet lined with parchment paper.
- Return to refrigerator for about 10 minutes until set.
- Meanwhile, melt the remaining chocolate in a double boiler.
- Remove from heat and let it cool slightly.
- Pour the cocoa powder in a soup plate and crushed speculoos cookies in another.
- Dip the chocolate truffles one by one into the melted chocolate to coat them.
- Remove excess coating.
- Roll them in the cocoa or crushed cookies. Shake off the excess and arrange on a plate.
PER SERVING *
|Calories120Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.