Howdy loves, it’s another creative Week and today is not an exception in the creative cooking department.
It’s Halloween in a couple of days, and in the spirit of all things sweet, I thought it relevant to steer our creative spirits in this direction. Lol!
Truffles or almond rough balls are fuss-less, easy-to-make, healthy snacks that work just as well for an afternoon tea, as they would for a kids party or a midnight munches pick-me-up!
All you need to do is blend and roll a couple of simple ingredients to create your personal bite-size energy balls. It doesn’t get any more basic than that!!
Okay, let’s be honest, nothing beats real deal Ferraro Rochers chocolate balls, but believe me, this version deserves a special spot in your sweet stash. Lol!
Okay, so this is where you should start :
Preparation time : 30 – 40 mins
Makes 20 balls.
12 dates (seeded)
1/2 cup almond powder
1 cup ground raw almonds
1/4 cup (or less depending on consistency) canned coconut milk
1/2 slab cooking white chocolate
1/2 slab cooking milk chocolate
1 cup desiccated coconut
1 packet vanilla wafter biscuits (crushed)
1/3 cup raw green pistachio (crushed)
1/3 cup goji berries (chopped finely)
1/3 cup praline (sugar almonds crushed)
20 raw hazelnuts
1. Lightly toast the raw hazelnuts in a pan on low heat until lightly toasted and aromatic.
2. Melt the milk and white chocolate in a small ceramic bowl placed in a pot of boiling water until smooth and liquid.
Dip in half the toasted hazelnuts in the melted white chocolate and the other half into the milk chocolate and set aside 5 mins to cool in the freezer.
3. Add the dates, almond powder, 1/2 cup of the ground raw almonds and coconut milk to a food processor and pulse until sticky when pressed between the fingers. If a little too liquid and sticky, add in the remaining ground raw almonds and pulse lightly until firm but still sticky.
Be careful not to over pulse.
4. Remove the hazelnuts from the freezer. Using a tablespoon, spoon in small heaps of the almond mixture into your palms, place one hazelnut in the center and roll into balls.
5. Roll each ball into either the white or milk chocolate and then directly into the crushed wafers. Set aside to dry in the freezer for 5 mins.
6. Re-dip the balls one last time in the white or milk chocolate and roll the balls, while alternating, between the desiccated coconut, the praline, the pistachios and the goji berries.
7. Once all the balls are covered in your choice of garniture, place in an airtight container and leave to set in the fridge.
These will keep for around a week in the fridge.
Made with love from the Fashion Pastry Kitchen
All images are Copyright©
Photos credits by Teekay
Thank you for stopping by.