This desert is something one should not miss out on! The preparation takes just a few minutes and the result is a top-class desert! These truffle make also a great gift if you want to surprise someone with something sweet. 🙂 I made them as a part of this year’s collection of Christmas cookies & sweets and they were a perfect contrast to the buttery biscuits. When tasting them, some other ideas and combinations crossed my mind, which will soon appear on this blog next year! But as a good start for sure, spoil yourself with these ones! 🙂
Ingredients for ca. 30 pieces
- 200 g dark chocolate (I used Lindt 60 % cocoa)
- 100 ml heavy cream
- ca. 100 g soft dried plums, pitted
- ca. 50 g walnuts, roughly chopped
- 1 tablespoon dark rum
- 3 tablespoons agave syrup or acacia honey
- 1 tablespoon coconut oil
- unsweetened cocoa powder for coating
Recipe
First chop the chocolate and dried plums into small pieces. Pour the rum over the chopped plums and stir well. Let the plums sit for some minutes to soak the rum.
Give the heavy cream in a small pan and mix it with agave syrup or honey. Put it over middle heat and let it almost boil. When you see the first bubbles rising, remove from the heat. Add the chopped chocolate and stir until the chocolate is melted. At the end, add the oil and chopped plums in rum.
Homogenize everything and leave it to cool down first at room temperature and then put it for 15 minutes in the fridge. Once it got stiff enough to roll small balls between your palms, take it out of the fridge. Then form small balls between your palms. Put the balls in cocoa powder in a big plate. By moving the plate the balls get coated with the powder. You have to work quite fast and wash your hands many times during the preparation of the balls, since the chocolate mixture starts melting quickly. Put each truffle into a small paper cup and store them in a cold and dry place.
Merium
