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150g pure cream
175g high quality dark chocolate, 60-70% cocoa solids
1 Vanilla Bean, seeds only
¼ teaspoon Gewürzhaus Himalayan Pink Salt, ground
20g Gewürzhaus Pink Peppercorns, plus extra for decorating, lightly crushed
½ cup Gewürzhaus Cacao (Double Dutch)
50g pure cream
60g high quality dark chocolate, 60-70% cocoa solids
½ Vanilla Bean, seeds only
1/8 teaspoon Gewürzhaus Himalayan Pink Salt, ground
5g Gewürzhaus Pink Peppercorns, plus extra for decorating, lightly crushed
1/4 cup Gewürzhaus Cacao (Double Dutch)
Break up the chocolate into small pieces and place in a bowl.
Split the vanilla beans and scrape out the seeds, add to a small saucepan with the cream, peppercorns and salt.
Bring the cream mixture to the boil slowly, then strain over the chocolate and whisk until melted and smooth.
Place in the fridge to firm up, so that it is just solid enough to be shaped with your hands.
Once firm, light crush the extra peppercorns and mix through the cocoa powder.
Shape the chocolate mixture into small round balls with your hands then roll in the cocoa powder mixture.
These are low FODMAP at a serve of three truffles or less.
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