Category: Truffles, bonbons and candies
Preparation time: 20 minutes
Makes 30 truffles.
INGREDIENTS:
1 cup 100% unsweetened cocoa powder
1 cup of coconut flour
1/4 cup of almond butter
1/2 cup of almond meal
1/4 cup dark chocolate
5 ounces single malt whiskey
1/2 tsp butter extract
1 tsp vanilla extract
1/2 cup honey
Cocoa powder or icing sugar (topping)
Assembly:
In a large bowl, mix the cocoa powder, coconut flour, and almond meal. Once the dry ingredients are mixed thoroughly, add the malt whiskey. Mix well.
Fold in the almond butter. Once there are no large traces left of the butter.
Melt the dark chocolate using a double boiler. Stir occasionally until the dark chocolate is completely melted.
Pour the melted dark chocolate into the bowl.
Add the honey, the butter extract and the vanilla extract.
Mix the ingredients well until evenly combined.
Take a cookie sheet and line it with wax paper. Pour all the cocoa powder or icing sugar inside a small bowl.
Using a spoon, scoop out small portions of mixture and shape them into balls. Dip the ball in the icing sugar or cocoa powder and place it on the cookie sheet. Repeat this process for the rest of the truffles.
Store in the freezer so that the chocolate can harden.
TIP: If you don't want to use honey, you can also try agave nectar. You can also add a dash of salt if you want the sweetness to be a little more subtle. Bittersweet or dark chocolate goes well with whiskey's rich taste, so you can use that instead of semi-sweet chocolate.
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