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!
160g Peruvian chocolate
10g Peruvian cacao nibs
Coat: beginner option
100g Peruvian cocoa powder
Coat: advanced option
200g Peruvian chocolate
Optional: additional decoration
Microwave safe bowls
Small tin/tray lined with baking paper
Large knife, non serrated
Platter with baking paper
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.
Break up 200g of chocolate into a microwave safe bowl. Microwave in 20 second bursts, until melted, stirring well between each round.
Add warm sugar syrup (40-45c) to your melted chocolate (40-45c). Stir until well combined and glossy.
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.
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.
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.