4 INGREDIENT CHOCOLATE TRUFFLE RECIPE
These truffles are lighter than traditional truffles, super easy to make but still hugely impressive + taste divine!
Eating dark chocolate with a high cocoa content, in moderation can deliver antioxidants + minerals.
Also having a batch of these in the fridge means when you need that after dinner sweet treat you are reaching for something, refined sugar free!
You can also play with the flavour by adding almond, orange or peppermint essence.
100g Coco Powder (sifted)
60 ml Whole Milk (or dairy free milk of your choice)
60 ml Maple syrup
100g High Quality Dark Chocolate
Step 1: Mix
Into a bowl add the coco powder, milk + maple syrup + mix. It won't look like it is going to come together but be patient + keep stirring.
Step 2: Roll
Once the chocolate truffle mixture has come together scoop out teaspoon size amounts + roll into balls. This mixture will make about 16 truffles.
Step 3: Melt
In a bowl, break the dark chocolate into small pieces + melt in your preferred method, either over a bain-marie or in the microwave at 600w for 30 second blasts. Either way make sure you watch the chocolate so it doesn't catch.
Step 3: Coat
Lay a baking sheet out (which will fit in your fridge) + cover with baking parchment or a silicon sheet. Then using two forks drop the truffles one at a time into the dark chocolate liquid. By using forks you can "scoop" out the coated truffle + let the excess chocolate drip through the prongs of the fork - before popping onto the baking sheet. Repeat until all the truffles are coated.
Step 4: Chill
Place the baking sheet in the fridge + allow the truffles to chill, c2hrs. Then serve on a pretty plate, or store in an airtight container.