I got a whole lot of cacao butter and cacao paste. They make perfect ingredients for some seriously delicious and divine chocolate truffles.
The cacao butter and cacao paste adds an incredibly silky, almost buttery texture to it. A melt in the mouth kinda treat that also makes a perfect edible gift! 🙂
For the white chocolate glazing I have used almond milk powder, but any other plant-based milk powder or protein powder should work as well.
Makes approx. 25 truffles:
For the chocolate truffles:
1 cup (140g) hazelnuts, soak them in water for at least 12 hours, the rinse and drain
30g cacao paste, melted
30g cacao butter, melted
2-3 tablespoon coconut sugar (depending on how sweet you like it)
2 tablespoon FAIR-TRADE cocoa or cacao powder
For the white chocolate glazing:
40g cacao butter, melted
3 tablespoon plant-based milk powder
1. After soaking the hazelnuts for at least 12 hours, rinse and drain them. Place them in a high-speed blender or food processor and blitz to small crumbles.
2. Transfer hazelnut crumbles into bowl. Stir in remaining ingredients to combine.
3. Take small scoops of dough and roll them into small balls. Place in freezer while preparing the white chocolate glazing.
4. For the white chocolate glazing, melt the cacao butter in a cup that sits in a bowl with warm water. Stir in the plant-based milk powder and stir to dissolve. It may take a little, please be patient 🙂
5. Stick one ball at a time onto a wooden skewer, then dip it into the white chocolate, rotate it slightly to help the chocolate spread evenly. You may want to drizzle some extra chocolate over it before drizzling with garnish of your choice (I used chopped cacao nibs).
6. Stick the skewer with the truffle into a jar and let cool down a little before taking it off. Best stored in fridge.