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| An elegant treat that's easy to whip up! |
Who doesn't love little chocolate treats? Plus, they are the perfect little sweet-treat for entertaining. Using a version of the recipe from when I made my spicy chocolate fig tart, I made some truffles, instead of a whole tart.
You can add a little rum, or Frangelico, to the chocolate for a little kick! We, Italians, like our rum around Christmas time! Boccoconi!! (Little kisses)
You can add a little rum, or Frangelico, to the chocolate for a little kick! We, Italians, like our rum around Christmas time! Boccoconi!! (Little kisses)
FILLING:
1 cup whipping cream
1/2 cup whole milk
10 ounces semi sweet chocolate morsels
6-7 mission figs (stems removed and pulsed in food processor to form a thick paste)
2 large eggs (beaten, room temperature)
1 tablespoon of espresso (finely ground)
1 teaspoon ground cinnamon
1/2 teaspoon extra fine sea salt
COATING:
1 1/2 cups of smoked almonds (crushed)
PREPARATION:
1.) Pulse figs in a food processor until they form a thick paste.
2.) In a medium saucepan, heat the heavy cream and the milk until it simmers
3.) Once it simmers, remove from heat and stir in the chocolate bits, along with the cinnamon, and salt.
4.) Stir in the fig paste, and the espresso granules, and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
5.) Add a couple tablespoon of the hot chocolate mixture to the beaten eggs to temper the eggs so they do not scramble when added to the chocolate.
6.) Add the tempered egg mixture to the chocolate mixture and stir to thoroughly incorporate. (about one minute.)
7.) Fill a baking dish with the filling mixture. Bake for 15-20 minutes, depending on your oven. If the top begins to show signs of bubbles or cracks on top, quickly remove from the oven, as this is a sign it's over- cooked
8.)Remove from the oven and allow to cool for at least 30 minutes.
2.) In a medium saucepan, heat the heavy cream and the milk until it simmers
3.) Once it simmers, remove from heat and stir in the chocolate bits, along with the cinnamon, and salt.
4.) Stir in the fig paste, and the espresso granules, and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
5.) Add a couple tablespoon of the hot chocolate mixture to the beaten eggs to temper the eggs so they do not scramble when added to the chocolate.
6.) Add the tempered egg mixture to the chocolate mixture and stir to thoroughly incorporate. (about one minute.)
7.) Fill a baking dish with the filling mixture. Bake for 15-20 minutes, depending on your oven. If the top begins to show signs of bubbles or cracks on top, quickly remove from the oven, as this is a sign it's over- cooked
8.)Remove from the oven and allow to cool for at least 30 minutes.
9.) Refrigerate for at least 2 hours (overnight is ideal)
10.) With a melon-baller, scoop out small balls and quickly roll. Repeat this step until all the truffle mixture is gone.
11.) Roll the truffle balls in the crushed smoked almonds.
Wow and wow. I love smoked almonds and truffles. Not many people do it but you have. Lovely picture too darlink! I'll be making these!
ReplyDeleteThanks!! So simple, but so decadent! I love making these. Great for a party.
DeleteGlad you stopped by! Visit again, soon!
-Cath