Ingredients for the dark chocolate truffles:
50g of 100% dark chocolate, 130 ml of fresh cream, 25g of erythtritol, 1 tspc of liquid vanilla - blond sesame seeds - crushed almonds - corse salt - sugar-free cocoa - chili flakes-- erythtritol powder (blended).
Heat 90ml of cream with the sweetener and the vanilla. When the mixture boils, remove from the heat and wait 1 minute. Add the chocolate in small pieces and mix well with a wooden spatula. Add 40 ml of cold cream and mix again.
Chocolate with sesame :
Fry for a few minutes 2 tbs of blond sesame seeds in1 tsp of coconut fat and ½ tsp of erythtritol. Stir with a spatula, taking care that the mixture does not burn. Leave to cool. Mix 3 tsp of melted chocolate and 3 tsp s of grilled sesame seeds. Put in the freezer for 20 minutes. Take out the chocolate and shape into small balls. Roll in plain sesame seeds.
Chocolate with chilli flakes: mix chilli flakes with 3 tbsp melted and follow the same procedure as above. Roll the truffles in dark cocoa.
Chocolate with almond chips and a pinch of salt: mix 3 tsp of almond chips and 3 tsp of melted chocolate with a pinch of salt. Follow the same procedure as above. Roll the truffles in erythtritol powder (simply blend some erythtritol)
Ingredients for the white chocolate raspberry hearts:
Melt slowly half a slab of okono white macadamia chocolate (https://okono.eu) with 1 tbs of soya or almond milk. Put some raspberries in a pan, heat gently and crush them to make a purée. Mix the chocolate with some of the raspberry puree. The amount is up to you. The idea is to have a nice pink colour and a little hint of raspberry. Mix well and place in a heart mould. Place in the freezer for 30 minutes and remove from the mould.
Ingredients for crunchy sesame hearts:
1 slab of 85% dark chocolate (100g) (my favourite is 86% côte d'or) - 3 tsp of coconut cream - 3 tbs of sesame seeds - 1 tsp of erythritol. Fry the sesame and sweetener in 1 tbs of coconut fat for a few minutes. Be careful not to burn the sesame. Add the dark chocolate in small pieces and the cream off the heat. Mix well. Fill the moulds with the help of two teaspoons. Pour with a spoon and with the end of the other spoon help to fill. Tap to even out. Place in the freezer for 30 minutes and remove from the mould.
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