Homemade truffles – easy and delicious treats made of simple ingredients. Maybe they are not so pretty as store bought but for sure win by taste and we may choose our favourites instead of random mix. In this post I present the recipe for three different sweets because they are so simple that you do not need to limit yourself to one type only. The coffee truffles contain alcohol and coffee so I recommend rather for adults and youth – intensive in taste, very coffee-y. The raspberry truffles contain big fruit portion covered with very dark chocolate – creamy inside, stiff outside. The oat truffles are healthy treats without sugar and with dried apricots which are good iron source. All three kinds are delicious. Enjoy!
about 60 pieces (depending on size)
Ingredients - coffee truffles:
- 50 ml whipping cream
- 75 ml coffee liqueur (I used Kahlua)
- 200 g dark chocolate (I used semi-sweet 55%)
- 80 g ground almonds (almond flour)
- 1 tablespoon instant coffee (powder)
- 100 g white chocolate
- instant coffee for dusting
Ingredients – raspberry truffles:
- 150 g raspberries (fresh or frozen)
- 1 tablespoon sugar
- 50 ml whipping cream
- 200 g pink ‘ruby’ chocolate (you may use white instead)
- 100 g very dark chocolate (70%)
- optional micro balls for dusting
Ingredients – oat truffles:
- 200 ml rolled oats
- 150 g dried apricots
- 2 tablespoons butter
- 2 tablespoons cocoa powder
- 2 tablespoons cold brewed coffee or water
- 2 tablespoons agave syrup
- pinch of salt
Coffee truffles: place cream and liqueur in a sauce pan and heat until hot (do not boil). Remove from the heat and add chocolate broken into pieces. Mix until smooth mixture. Add almonds and coffee powder, mix until incorporated. Place into the fridge to cool and thicken. Then shape mixture into small balls and place them to the freezer for 15 minutes. Melt white chocolate in a double bath (bain-marie). Dip quickly each ball (one at a time) in white chocolate and place onto a wire rack to set. Before chocolate sets dust with coffee powder.
Raspberry truffles: place raspberries and sugar in a sauce pan and heat until fruits become a puree. If you do not wish seeds pass fruit through the sieve and return to the pan. I let seeds stay. Stir in cream. Remove sauce pan from the heat and add (ruby/white) chocolate broken into pieces. Mix until smooth mixture. Place into the fridge to cool and thicken. Then shape mixture into small balls and place them to the freezer for 15 minutes. If the mixture is still too soft divide it into small portions, place to the freezer for 10 minutes and then shape prettier balls. Place balls to the freezer for 15 minutes. Melt very dark chocolate in a double bath (bain-marie). Dip quickly each ball (one at a time) in it and place onto a wire rack to set. Before chocolate sets sprinkle with micro balls.
Oat truffles: place all ingredients in a food processor and process until thick smooth mixture (paste). Place to the fridge for ½ hour or to the freezer for 10 minutes then shape into small balls.
Tags: Apricots, Chocolate, Cocoa, Coffee, Glutenfre, Oat, Raspberry.