GRATIS FRAKT FÖR SVERIGE BESTÄLLNINGAR ÖVER 499 kr
För onlinebeställningar levererar vi till europeiska länder

Ingredients:

Truffles

  • 285g Theo & Philo 65% Dark Chocolate For Baking coarsely chopped.
  • 2 tbsp (30g) unsalted butter
  • ½ cup (125ml) full fat cream (matgrädde)

Truffle Coatings:

  • ½ cup desiccated coconut 
  • ½ cup freeze dried raspberry
  • ½ cup freeze dried pineapple
  • ½ cup Theo & Philo Pure Unsweetened Chocolate

Instructions:

  • Heat the full fat cream on medium to low until it reaches 43c to 45c. Do not overheat the cream as cacao butter will separate from the solids.
  • Pour the warm cream over the chopped Theo & Philo 65% Dark Chocolate.
  • Let the cream sit for a few minutes. Do not stir.
  • After 2-3 minutes, stir the mixture until everything is combined and is nicely smooth.
  • Keep in the fridge to set for about 1-2 hours, ideally overnight.
  • Roll the truffle into balls and coat with your prepared toppings.
  • Serve and enjoy.