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.
- Enjoy!
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:
Very yummy recipe thank you for the delicious recipe. I will definitely try it