Chocolate Truffles with Peruvian Cacao Nibs

IMPRESS WITH THIS DECEPTIVELY SIMPLE HOLIDAY TREAT

A chocolate purists favourite. These simple ingredients allow chocolate to shine in a classic ganache truffle.

Did you know? Ganache is an emulsion of chocolate and any liquid. While commonly associated with creams, you can also use plant based creams and milks, alcohol, fruit purees, sugar syrup and even water. They’ll never guess they’re dairy free!

INGREDIENTS
Ganache:
40g sugar
60ml water
160g Peruvian chocolate
10g Peruvian cacao nibs

Coat: beginner option
100g Peruvian cocoa powder

Coat: advanced option
200g Peruvian chocolate
Optional: additional decoration

TOOLS
Scales
Microwave safe bowls
Microwave
Spatulas
Small tin/tray lined with baking paper
Large knife, non serrated
Fork
Pairing knife
Platter with baking paper

METHOD

Make sugar syrup
Combine sugar and water into a heatproof bowl. Heat in microwave using 20 second bursts until all sugar crystals have dissolved. Set aside.

Melt chocolate
Break up 200g of chocolate into a microwave safe bowl. Microwave in 20 second bursts, until melted, stirring well between each round.

Combine
Add warm sugar syrup (40-45c) to your melted chocolate (40-45c). Stir until well combined and glossy.

Form
Pour into prepared tin and gently tap tin on bench to evenly spread. Sprinkle with cocao nibs and set in the fridge for 4-12 hours. Remove and slice into cubes with a warmed knife.

Coat: beginner
Just prior to serving, place truffles in a bowl of cocoa powder and gently toss to coat. Use sieve to gently shake off excess powder, then serve immediately.

Coat: advanced
Temper chocolate, then use fork to dip and coat truffles. Place on tray lined with baking paper, using pairing knife to remove from fork if needed. Optional: add extra cacao nibs as decoration.

Recipe from Treat Dreams
hello@treatdreams.com.au
treatdreams.com.au

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