Textured Mocha Truffles
All ingredients used in the recipe to follow are available from Viva Pure’s online shop
www.vivapure.co.uk
Wet:
100g Cashew butter
50g Cacao butter, melted
10g Sunflower Lecithin
50g Coconut syrup
8 drops Medicine Flower Coffee Flavour Extract *
Dry:
40g Cacao nibs
30g Cacao Powder
30g Coconut Sugar, powdered in a coffee grinder, spice mill or vita mix
2 tsp Vanilla Powder
1 tbsp Maca
Coating:
2 tbsp Coconut Sugar
1 tbsp Maca
½ tbsp Cinnamon
Method:
Combine all wet ingredients in a high speed blender on medium speed just to combine them. Add dry ingredients one at a time starting with the nibs, give them a few seconds on high to break down before adding the remaining dry ingredients. If you do not have a high speed blender, you can do this in a food processor, but you will want to either omit the nibs or process them in a coffee mill first to break them down before adding to the truffle base.
The resulting batter will be thick, but fluid. At this point, you can use silicon moulds to form and set the truffles before enrobing or allow it to rest at room temperature for 30-45 minutes or until firm enough to roll into balls. When rolling these truffles they will melt slightly in your hand, this is the perfect time to roll them in the coating. Once all are rolled and coated, place in the fridge 10-15 minutes just to set. Alternatively, you can roll all the truffles into balls, without coating them, dip them in your favourite melted chocolate and then roll them in the coating, chopped nuts or desiccated coconut as pictured here.
* Medicine Flower Flavour extracts have opened raw chocolate and desserts up to a whole new level of sophistication and exploration. I highly recommend these extracts to those of you who want to impart maximum natural bursts of flavour into your raw chocolates, desserts, ice creams, sorbets, etc.. which is otherwise difficult to achieve. For those of you who make raw chocolates as your business, these extracts will set you apart from the rest, making your chocolate truly unique.
www.vivapure.co.uk
Wet:
100g Cashew butter
50g Cacao butter, melted
10g Sunflower Lecithin
50g Coconut syrup
8 drops Medicine Flower Coffee Flavour Extract *
Dry:
40g Cacao nibs
30g Cacao Powder
30g Coconut Sugar, powdered in a coffee grinder, spice mill or vita mix
2 tsp Vanilla Powder
1 tbsp Maca
Coating:
2 tbsp Coconut Sugar
1 tbsp Maca
½ tbsp Cinnamon
Method:
Combine all wet ingredients in a high speed blender on medium speed just to combine them. Add dry ingredients one at a time starting with the nibs, give them a few seconds on high to break down before adding the remaining dry ingredients. If you do not have a high speed blender, you can do this in a food processor, but you will want to either omit the nibs or process them in a coffee mill first to break them down before adding to the truffle base.
The resulting batter will be thick, but fluid. At this point, you can use silicon moulds to form and set the truffles before enrobing or allow it to rest at room temperature for 30-45 minutes or until firm enough to roll into balls. When rolling these truffles they will melt slightly in your hand, this is the perfect time to roll them in the coating. Once all are rolled and coated, place in the fridge 10-15 minutes just to set. Alternatively, you can roll all the truffles into balls, without coating them, dip them in your favourite melted chocolate and then roll them in the coating, chopped nuts or desiccated coconut as pictured here.
* Medicine Flower Flavour extracts have opened raw chocolate and desserts up to a whole new level of sophistication and exploration. I highly recommend these extracts to those of you who want to impart maximum natural bursts of flavour into your raw chocolates, desserts, ice creams, sorbets, etc.. which is otherwise difficult to achieve. For those of you who make raw chocolates as your business, these extracts will set you apart from the rest, making your chocolate truly unique.
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