These tiny truffle balls are really easy to make and even people not living on any diet love them: the way they melt in your mouth, the taste of cherries and cognac, and finally a slight tingle from the chili powder in the coating.
I usually make these truffles as a present to friends and colleagues. However, I always need to roll two batches to make sure there is a sufficient quantity for quality control, as well. 😉
What you need for approx. 35 pieces:
250g chocolate of 70-80% cocoa content (make sure it’s dairy-free)
15g of coconut oil (about 1 tablespoon)
30g quality cognac or brandy (about 2 tablespoons)
125 g coconut cream
2-3 tablespoons of dried cherries, soaked in cognac or brandy
cocoa powder for rolling
1/2 teaspoon of chili cayenne
some patience to roll them 🙂
The type of chocolate I use is of 80% cocoa content and contains approx. 22g carbs/100g. About 10g of those carbs comes from cocoa itself, the remaining amount is added sugar. Still, I prefer this one to the sugarfree chocolates usually sweetened with maltitol or fructose because they are a lot sweeter and actually contain more carbs (approx. 45-55g CH/100g).
- Heat the coconut oil, brandy and coconut cream until just boiling.
- Cut the chocolate to small crumbles and add to the hot fluids. Mix well, once melted, then stir in the dried cherry pieces, as well. Set aside to cool.
- The temperature ideal to roll the truffles depends strongly on the cocoa content of the chocolate used: the higher the cocoa content, the higher the melting point of your truffles. If you chose chocolate sweetened with maltitol or fructose, you can even put them in the fridge: they will be easy to roll even that cold.
- Prepare a sheet of parchment paper to put the truffles on and mix the chili and cocoa powder in a small bowl to coat your truffles.
- Take one teaspoon of the truffle mixture and cautiously roll it into a nice little ball between your palms. Roll in the spicy cocoa powder and set aside. Continue until you run out of truffle mixture.
These delicate sweets can be kept fresh in an airtight box in the fridge for up to 5-6 days.
Hungry for more? 🙂 Stay tuned:
Tania Mushtaq says
Very yummy recipe thank you for the delicious recipe. I will definitely try it