If you're a fan of Christmas spices (like me), these dark chocolate-dipped, soft centred truffles spiked with cinnamon, ginger and allspice are for you. They provide the taste of Christmas, but without the sugar overload. A great addition to Christmas drinks parties or serve them up after Christmas lunch.
The quantities I've given below make 12 truffles, but you can easily double (or triple) the recipe if you've got a bit of a crowd coming over.
ingredients
- 2 tbsp raw virgin coconut oil, softened
- � cup ground almonds
- 3 tsp rice malt syrup
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- � tsp ground allspice
- Pinch of salt
- 80g dark (85% cocoa) chocolate
- Desiccated coconut for decorating
preparation
1. Mix the coconut oil, ground almonds, rice malt syrup, cinnamon, ginger, allspice and salt in a bowl until well combined.
2. Roll the mixture into balls and chill in the freezer (this will make the chocolate dipping easier).
3. Melt the chocolate in a bowl, then let it cool slightly so it starts to thicken. Line a tray with baking paper.
4. Take the balls out of the freezer, dip them into the melted chocolate to coat completely (I do this using two teaspoons), then place onto the tray. Once the chocolate coating has set, I dip them into the chocolate again to get a thicker coating and then top each truffle with a pinch of desiccated coconut while the chocolate is still wet.
5. Store the truffles in the fridge.
Makes 12 truffles.
NB: I use a 20ml tbsp. If you have a 15ml tbsp (if you're in the US or UK), you can measure out 4 tsp in place of each tbsp.
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