Not the usual chocolate tartufino. These rocher are based on a delicate balance of sweet and savory, bitterness and citrus, soft and crunchy: milk chocolate truffles, Tahini (Sesame cream, If you want you can replace it with a peanut cream) and Fleur de Sel, flavoured with honey, cinnamon and orange zest and covered with almonds, pistachio nuts and sesame seeds. Perfect with coffee, elegant to serve to your guests at the end of a meal, delicious gifts, even at Christmas, and above all terribly easy to make. Now that autumn has arrived #8217 l &;, We can finally dedicate ourselves to chocolate! These truffles are a definite threat to the line, because one leads to another, especially since, According to nuts covering them, change definitely taste. I used a good milk chocolate, in order not to strengthen the bitter note of Sesame cream, But if you want a stronger flavour you can also use the fondant, at 55% of cocoa mass, otherwise the end product could have a note too strong. You can also have fun using dried fruit you prefer, or try to clothe them with cocoa powder, cornflakes into crumbs. Use your imagination. For the recipe, I (very freely) inspired by a recipe site Epicurious. Have a good day!
TRUFFLE CHOCOLATE AND FLOWER SALE Tahini, doses for 40 tartufini (easy recipe)Print This
- 240 grams of tahini, Sesame cream (You can replace it with peanut cream)
- 180 grams of milk chocolate or dark chocolate at 55%
- 80 grams of honey
- Fleur de Sel, to taste
- one teaspoon of cinnamon powder
- grated rind of one organic Orange
- sesame seeds, chopped almonds and pistachios, to taste
To prepare the chocolate tartufini the tahini and fleur de sel, place in a bowl the sesame cream (Tahini), chopped dark chocolate, honey, cinnamon, citrus zest and salt. Bake in a water bath (in a pot with boiling water, but so that the water doesn't touch the bottom of the #8217 and your bowl), until you obtain a homogeneous emulsion. Discover and evaluate whether to add some more’ salt or cinnamon, According to your taste.
Cool the mixture to room temperature and, When it is cold, cover with plastic wrap and put it in the fridge to set for at least 4 hours or until it is easily shaped.
Roast separately and slightly the three grains, sesame seeds, almonds and pistachios and put them into three bowls.
When the chocolate mixture and tahini is cold, shaped into balls of size as similar as possible and rotolatele in grain. Keep the chocolate truffles and tahini in a refrigerator (keep perfectly for up to 5 days if kept in an airtight box) and remember to leave the rest tartufini chocolate tahini and flower of salt at ambient temperature for at least 20 minutes before serving. Bon appétit!