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Chocolate truffle apricot seed oil recipe
Chocolate truffle is a bonbon- like dessert made from good quality dark chocolate and cream, so you can hardly go wrong with it. It is usually flavored with vanilla, chili or tonka beans but real gourmets prepare it with cold pressed Pödör apricot seed oil , which has a unique, magical marzipan- amoretto aroma.
Production
01
Heat the cream with the honey without boiling it. Break the chocolate into pieces and mix them into the warm cream together with the oil, in two portions. Put the chocolate truffle in a small, closeable plastic box and cool it for 2-3 hours.
02
When it has set, scoop out nut-sized pieces with a teaspoon. You can mold them into ball shapes or can leave them in their rustic form. Roll the bonbons in Dutch cocoa powder. Keep them in a fridge until serving.
Ingredients
2
tbs
200
g
gluten free dark chocolate of high cocoa content
140
ml
heavy cream
25
g
honey
2
tbs
Dutch cocoa powder