Chef Junjun prepared two different variations of chocolate truffles: milk chocolate truffles (with nuts) and dark chocolate truffles. He describes these as “melted chocolate with cream that is re-frigerated to shape and will melt in your mouth.”

Yield: 15 pieces

Ingredients:

• 125 grams sugar free dark chocolate, finely chopped 1/3 cup heavy cream
• 2 tbsps. butter, cut into 4 equal parts
• 2 tbsps. shortening
• 1/4 tsp. vanilla extract
• pinch salt
• chopped pistachios, cashew, toasted

Procedures:

1. Combine chopped chocolates and cream in a bowl. Melt by bain marie (a cooking technique). Melt completely; add butter, shortening, vanilla, and salt. Mix until smooth.
2. Refrigerate until set. Scoop into balls, put in a baking sheet.
3. Refrigerate again for an hour or so. Shape and cover with chopped nuts. Put in waxed muffin paper. Serve.

Nutrition Facts Per Serving:

• Calories (kcal) 112
• Carbohydrates (g) 6
• Protein (g) 1
• Fat (g) 10

Related terms:

• camote truffles
• convert 125 grams of finely chopped dark chocolate to cups

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