Chocolate truffles (with Carrubato Spread)
Chocolate truffles (with Carrubato Spread) An easy, quick, no-bake recipe created for Halloween by the bloggers at Cuochemabuone. 20 organic cereal dry biscuits ( Naturali Dolce Giorno) 100 g hazelnut wafers 100 g milk chocolate 1 knob of butter For the coating 50 g Ciokarrua Carrubato Spread […]
Chocolate truffles (with Carrubato Spread)
An easy, quick, no-bake recipe created for Halloween by the bloggers at Cuochemabuone.
- 20 organic cereal dry biscuits ( Naturali Dolce Giorno)
- 100 g hazelnut wafers
- 100 g milk chocolate
- 1 knob of butter
For the coating
- 50 g Ciokarrua Carrubato Spread
- chopped hazelnuts to taste
- 25 g fresh cream
For the decoration
- 40 sugar decorations ( eye-shaped)
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Roughly chop the carrubato and melt it in a bain-marie together with the knob of butter.
2. Stir and leave to cool.
3. Meanwhile, in a bowl, crush the wafers well, then add the melted chocolate and stir to combine everything thoroughly.
4. Place in the fridge for about 10 minutes to let the mixture thicken slightly, so it becomes more malleable, but make sure it doesn’t harden too much.
5. At this point, shape balls of equal size with your hands and transfer them to a tray lined with baking paper.
6. Prepare the coating: roughly break up the hazelnut chocolate and melt it gently in a bain-marie.
7. As soon as it is completely melted, add the cream and the chopped hazelnuts and stir.
8. At this point, take the balls, dip them in the chocolate with the chopped hazelnuts and make sure it sticks all over their surface. As you go, place them in the centre of the biscuits.
9. Before the chocolate sets, decorate them with the eye-shaped sugar decorations.
10. Once you have finished, draw the little legs by dipping the tip of a toothpick into the leftover melted chocolate.
11. Let them firm up at room temperature.
12. Enjoy them straight away or store them in a tin or an airtight container for a maximum of 1 week.
Tips
If you have trouble finding the eye-shaped sugar decorations, you can make them at home: just prepare a very thick royal icing. Using a piping bag, form the little balls. As soon as they are dry, decorate the pupil with a dot of melted chocolate.
