I never meet Valentine's Day in any part way, but I do like to make and recognise ruminative, handwoven gifts and Valentine's Day is right as worthy an relieve as any. Relinquished how symptomless my worst year's truffles went medico with you and my otherwise half, I have decided to revisit that recipe and put a new acrobatics on it.
This year's truffles are a tiny bit vain, to be true. Flatbottom tho' it was the taste and texture that were my main thoughtfulness, this second I was a minuscule controlled with making them examine a minuscule bit statesman dressed-up for the opportunity!
INGREDIENTS
- 125 g of dark chocolate (70% cocoa solids)
- 5 tbsp / 75 ml of coconut cream / milk or 4 tbsp / 60 ml of almond milk*
- 1 tsp coconut oil (I recommend refined)
- 2 tbsp / 30 ml maple syrup
- 8 tsp / 40 ml amaretto liqueur (I used Disaronno)
- handful of almonds (optional), very finely chopped
- 2 medium beetroots, peeled (or store-bought beetroot powder)**
METHOD
- Set the oven to 80°C / 175°F. Line a baking tray with a piece of baking paper. Slice the beetroots super thinly and arrange them on a baking tray. Ideally they should not overlap, but they will shrink in the oven pretty quickly, so if you have trouble fitting them all in overlap them a little. Bake for about 2 hours, they should be dry to the touch when done. Once you take them out of the oven they’ll crisp up a little more.
- Grind dried out beetroots to a fine powder in your coffee grinder and sift before using to make sure you get rid of any larger, unground pieces.
- Take an unopened 100 g bar of chocolate and hit it against your work bench a few times so that the inside breaks up into small pieces. Take the remaining 25 g you will need for this recipe and chop it finely with a knife. Place the entire 125 g of chocolate pieces in a large glass bowl together with coconut cream / milk or almond milk.
- Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a gentle simmer. Simmer gently, without stirring, until all the chocolate has melted.
- Once the chocolate melts completely, take the bowl off the heat and whisk it into the coconut cream with a wire whisk. Mix in (one by one) maple syrup, amaretto and coconut oil stirring after each addition.
- If you are adding chopped almonds for extra crunch, add them into the chocolate mixture once it cooled down (but not hardened) completely or else they will lose some of their crunchiness.
- When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours (or overnight) until it has hardened.
- Scoop out a teaspoon of the thickened mixture at a time and roll into balls.
- Roll them in beetroot powder.