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Category: Truffles, bonbons and candies
Preparation time: 30 minutes
Makes 25 truffles.
INGREDIENTS:
5 ounces Dagoba Organic Xocolatl Dark chocolate squares (74% cacao)
2/3 cup whipping cream
4 tsp honey
1 tsp vanilla extract
2 crushed allspice berries
1 tsp dark rum
Cocoa powder
Assembly:
In a small saucepan, combine the whipping cream, allspice and honey over medium low heat. Allow the mixture to simmer for a couple of minutes before turning off the heat. Let the mixture sleep for around 15-20 minutes.
Using a small sieve, remove traces of the allspice berries from the mixture. Once removed, place the cream back on the stovetop again and bring to a simmer.
Chop the dark chocolate squares into small pieces and place in a heat-safe bowl. Pour the hot cream mixture over the dark chocolate. Whisk until the dark chocolate has fluffy melted and free of lumps.
Add the dark rum. Mix until thoroughly incorporated.
Place the mixture inside the refrigerator to chill for 2-3 hours, until the chocolate ganache has set.
Place cocoa powder on a plate or saucer.
Remove the ganache from the fridge. Using a spoon, scoop out bits of the mixture and shape into balls. Dip the balls in cocoa powder, coating each one thoroughly.
Place the truffles in an airtight container. Keep refrigerated until ready to serve.
TIP: The Dagoba Organic Xocolatl Dark Chocolate squares contain cacao nibs and chillies. If you have other brands of chilli flavored, you can use them as well.
Category: Truffles, bonbons and candies
Preparation time: 30 minutes
Makes 25 truffles.
INGREDIENTS:
5 ounces Dagoba Organic Xocolatl Dark chocolate squares (74% cacao)
2/3 cup whipping cream
4 tsp honey
1 tsp vanilla extract
2 crushed allspice berries
1 tsp dark rum
Cocoa powder
Assembly:
In a small saucepan, combine the whipping cream, allspice and honey over medium low heat. Allow the mixture to simmer for a couple of minutes before turning off the heat. Let the mixture sleep for around 15-20 minutes.
Using a small sieve, remove traces of the allspice berries from the mixture. Once removed, place the cream back on the stovetop again and bring to a simmer.
Chop the dark chocolate squares into small pieces and place in a heat-safe bowl. Pour the hot cream mixture over the dark chocolate. Whisk until the dark chocolate has fluffy melted and free of lumps.
Add the dark rum. Mix until thoroughly incorporated.
Place the mixture inside the refrigerator to chill for 2-3 hours, until the chocolate ganache has set.
Place cocoa powder on a plate or saucer.
Remove the ganache from the fridge. Using a spoon, scoop out bits of the mixture and shape into balls. Dip the balls in cocoa powder, coating each one thoroughly.
Place the truffles in an airtight container. Keep refrigerated until ready to serve.
TIP: The Dagoba Organic Xocolatl Dark Chocolate squares contain cacao nibs and chillies. If you have other brands of chilli flavored, you can use them as well.
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