Nik is frequently my recipe tester and normally I feel sure I can trust his feedback. But when I made these truffles a few days ago for my Practice Circle he told me they were awful and I should not take them with me!!!!!!
| 200g pouch chestnut puree
4 tbsps. raw cacao 1 tbsp. Dr. Oetker Vanilla Natural extract Generous pinch smoked sea-salt |
80g dark chocolate (80% or darker)
2 tbsp coconut oil
Fine desiccated coconut for rolling |
Add the chestnut puree, cacao and vanilla extract into a blender and whizz until blended. Next break the chocolate into a glass bowl, add the coconut oil and place inside a pan of simmering water. Continue simmering until the chocolate and oil are both completed melted and then pour into the blender. Continue to blend until you have a smooth mixture.
Leave the mix to chill in the fridge for just 10-20 minutes – it should be firm enough to roll but not set!!!! Take 20g balls of the mix and use your hands to shape before rolling in the desiccated coconut. Now chill for at least an hour before serving.
