- 300 g dark Chocolate
- 200 ml Cream
- 1 tsp Cinnamon
- 150 g Walnuts
- 20 g desiccated Coconut
- 6 tbs Cocoa
Dark chocolate, heavy cream, cinnamon flavor and crunchy walnuts. Delicious and exquisitely rich texture with little effort in preparation. Disadvantage? These chocolate truffles tend to be very addictive and disappear really fast. Soo Tasty with Soo Foodies!
- You can also add other nuts and spices as per your taste – of example ginger, vanilla, liqueur, aroma oils
- Chocolate mixture must be cold when you shape it into balls. If necessary, take it into portions from refrigerator and mould portion by portion
- Use aluminium foil or baking paper to work over when rolling
- You can decorate truffles with chopped nuts as well
Divide the chocolate mixture into two parts. One will be coated with cocoa and the other with desiccated coconut. Take about 1 table spoon quantity and make balls with palms about 3 cm in diameter for each. Roll half of the truffles in cocoa and the other half in desiccated coconut. Don’t go after perfect round shape, handle with fast movements as chocolate melts quickly in palms. Store in refrigerator but make sure to take truffles out 5 minutes before serving to enjoy the true melting chocolate taste.