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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.

Vegetarian food
Gluten-free
Wheat free
Egg free
Soy free
Corn free
135 Min.
38

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
portion unit: EUUSUK
200 g
gluten free dark chocolate of high cocoa content
140 ml
heavy cream
25 g
honey
2 tbs
Dutch cocoa powder

Diet

Vegetarian food Gluten-free Wheat free Egg free Soy free Corn free
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