VALENTINE’S
AMARETTO TRUFFLES
INGREDIENTS
·
125 g of dark chocolate (70% cocoa solids)
·
5 tbsp / 75 ml of coconut cream/ milk or 4 tbsp / 60 ml
of almond milk*
·
1 tsp coconut oil (I recommend refined)
·
2 tbsp / 30 ml maple syrup
·
8 tsp / 40 ml amaretto liqueur (I used
Disaronno)
·
handful of almonds (optional), very finely
chopped
·
2 medium beetroots, peeled (or store-bought
beetroot powder)**
METHOD
1. Set
the oven to 80°C / 175°F. Line a baking tray with a piece of baking paper.
Slice the beetroots super thinly and arrange them on a baking tray. Ideally
they should not overlap, but they will shrink in the oven pretty quickly, so if
you have trouble fitting them all in overlap them a little. Bake for about 2
hours, they should be dry to the touch when done. Once you take them out of the
oven they’ll crisp up a little more.
2. Grind
dried out beetroots to a fine powder in your coffee grinder and sift before
using to make sure you get rid of any larger, unground pieces.
3. Take
an unopened 100 g bar of chocolate and hit it against your work bench a few
times so that the inside breaks up into small pieces. Take the remaining 25 g
you will need for this recipe and chop it finely with a knife. Place the entire
125 g of chocolate pieces in a large glass bowl together with coconut cream /
milk or almond milk.
4. Place
the bowl over a pot of water (make sure the water does not touch the bottom of
the bowl) and bring the water to a gentle simmer. Simmer gently, without
stirring, until all the chocolate has melted.
5. Once
the chocolate melts completely, take the bowl off the heat and whisk it into
the coconut cream with a wire whisk. Mix in (one by one) maple syrup, amaretto
and coconut oil stirring after each addition.
6. If
you are adding chopped almonds for extra crunch, add them into the chocolate
mixture once it cooled down (but not hardened) completely or else they will
lose some of their crunchiness.
7. When
the mixture cools down, cover the bowl with cling film and leave it in the
fridge for a few hours (or overnight) until it has hardened.
8. Scoop
out a teaspoon of the thickened mixture at a time and roll into balls.
9. Roll
them in beetroot powder
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