Dulce De Leche And Nut–Butter Truffles
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Make truffles: Melt chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth
2
Remove bowl from heat and stir in dulce de leche and nut butter
3
Cool slightly, then roll level teaspoons of mixture into balls and place on a tray
4
Chill completely, about 30 minutes
5
Melt chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth
6
Remove bowl from heat and stir in dulce de leche and nut butter
7
Cool slightly, then roll level teaspoons of mixture into balls and place on a tray
8
Chill completely, about 30 minutes
9
Coat truffles: Sift cocoa powder into a medium baking pan or onto a tray
10
Melt chocolate in a shallow heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth
11
Remove pan from heat, leaving bowl over water
12
Dip truffles, 1 at a time, in chocolate, lifting out with a fork and letting excess drip off, then immediately transfer to cocoa, turning to coat
13
Let stand until coating is set, then shake off excess cocoa in a sieve
14
(Remaining cocoa can be sifted and returned to container
15
) Sift cocoa powder into a medium baking pan or onto a tray
16
Melt chocolate in a shallow heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth
17
Remove pan from heat, leaving bowl over water
18
Dip truffles, 1 at a time, in chocolate, lifting out with a fork and letting excess drip off, then immediately transfer to cocoa, turning to coat
19
Let stand until coating is set, then shake off excess cocoa in a sieve
20
(Remaining cocoa can be sifted and returned to container)