Untitled Recipe
Try this Untitled Recipe recipe, or contribute your own.
Try this Untitled Recipe recipe, or contribute your own.
- 150 g vegan dark chocolate (70% cacao) – i use a local (
- 150 ml / 1/2 cup + 2 tbsp full fat coconut milk*
- 60 ml / 1/4 cup maple syrup
- 1-2 tsp instant coffee (or a generous pinch of fine sea sa
- 180 ml / 3/4 cup all natural smooth hazelnut butter (i ma
- 150 g / 1 cup roasted hazelnuts**
- a few drops of hazelnut extract or vanilla extract
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (15g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Chop your chocolate roughly.
- Place the broken-up chocolate in a glass bowl over a water bath and melt very slowly.
- Once the chocolate has melted, remove it from the heat, but keep the bowl over the hot water.
- As the chocolate is melting, place the coconut milk in a small pot and warm it up a little bit.
- Dissolve the instant coffee in the warmed-up milk.
- Slowly add warm coconut milk to the melted chocolate.
- Whisk in the maple syrup and finally the hazelnut butter.
- If you happen to have hazelnut (or vanilla extract), add a few drops.
- Let the mixture come to room temperature and place in the fridge overnight for it to harden.
- Before taking the mixture out of the fridge, put aside at least 20 (22 to be safe) hazelnuts and chop the rest quite finely.
- Spread the chopped hazelnuts on a tray or clean baking sheet.
- Scoop portions of the mixture.
- Flatten each portion in the palm of your hand, place a hazelnut in the middle and then close the truffle mixture around the hazelnut.
- Quickly roll between the palms of your hands and then coat the truffle in the chopped hazelnuts.
- I recommend working in small batches as the mixture will get messier to work with the longer it sits around.
- Transfer ½ of the mixture to a chilled bowl and place the rest of the mixture in the freezer while you roll the first 5 truffles.
- Proceed in the same way with the remaining ¾ of the mixture.
- Store in an air-tight container, in the fridge.
- These truffles should keep for 5-7 days.
My Unexpected Chocolate Hazelnut Truffle Adventure
As a busy working mom, finding time for anything beyond work, school runs, and the endless cycle of laundry is a constant challenge. My weekends are often a whirlwind of catching up on chores and squeezing in precious moments with my family. So when I stumbled across this recipe for chocolate hazelnut truffles, I was initially skeptical. Could I really manage to make something so decadent and sophisticated without spending my entire Saturday in the kitchen? The answer, surprisingly, was a resounding yes! This recipe, despite its seemingly complex steps, was remarkably manageable, even for a time-strapped individual like myself.
The initial steps were surprisingly straightforward. Chopping the chocolate was therapeutic, a welcome break from the usual chaos. The melting process, while requiring patience, allowed me to multitask – checking emails while keeping a watchful eye on the melting chocolate. The addition of coconut milk and coffee created a wonderful aroma that filled my kitchen, transforming the mundane task into a surprisingly sensory experience. The process of mixing the ingredients was unbelievably smooth; I was initially worried about the potential of it seizing, but this fear proved unfounded. The mixture eventually transformed into a rich, glossy, and inviting ganache. The final step of rolling and coating the truffles in chopped hazelnuts was unexpectedly fun and almost meditative; I found myself lost in the satisfying process of transforming the ganache into perfectly formed, delectable treats.
The next day, unveiling those truffles was a true moment of joy. Their rich, dark chocolate flavor combined beautifully with the subtle sweetness of the hazelnut, creating a perfect balance of textures and tastes. They were intensely satisfying, a small indulgence that made my otherwise hectic life feel slightly more manageable. The recipe's instructions were clear and concise, making the process remarkably accessible, even for a novice baker like me. Moreover, the recipe was wonderfully adaptable. I experimented with different types of chocolate and added a hint of vanilla extract, creating my own unique twist. This recipe became more than just a simple dessert; it was a small act of self-care, a moment of peace and accomplishment amidst a whirlwind of daily responsibilities. It was a delicious reminder that even in the midst of a busy life, there's always room for a touch of sweetness, both literally and figuratively.
I highly recommend this recipe to anyone, regardless of their baking experience. The outcome is truly rewarding, and the process itself is surprisingly stress-free. It's a perfect recipe for a weekend treat, a special occasion dessert, or even a simple pick-me-up on a busy weeknight. Just remember to give yourself the time to savor each step and appreciate the transformative power of a few simple ingredients. You'll find yourself not only with delicious truffles but also with a sense of accomplishment and a little bit of magic in your kitchen.
Ingredients I used:
- 150g vegan dark chocolate (70% cacao)
- 150ml full-fat coconut milk
- 60ml maple syrup
- 1-2 tsp instant coffee
- 180ml all-natural smooth hazelnut butter
- 150g roasted hazelnuts
- A few drops of hazelnut extract (optional)
