March 1, 2015
Truffles are the perfect treat to make when you have little time. Every step takes about 10 minutes – melting chocolate – rolling the balls – coating them with cocoa powder. And it almost doesn’t matter how long you keep it in the fridge between those steps. Anything from 30 minutes to 2 days is ok!
The important thing with this recipe is to get a pretty low liquid yoghurt. So either strain you yoghurt through a sieve [that will take a while] or get some greek yoghurt.
The truffles are the best if you manage to get your hands on some real blueberries [hand picked in the woods – with blue fingers and all] – then you will get a lovely flavor that is nicely balanced between chocolate and blueberry. Unfortunately I’m way out of season and only had access to glass house berries – here the blueberry flavor gets a bit lost.
BLUEBERRY – YOGHURT – CHOCOLATE TRUFFLES
_ melt chocolate in a water bath [or on very low heat in a pan]
_ stir in honey
_ allow to cool for a few minutes [about 5 to 8]
_ chop blueberries [the size is up to you – I usually cut them into 8 pieces]
_ add yoghurt and blueberries to the chocolate
_ stir until well combined
_ put the mixture into the fridge to firm up [minimum 30 minutes – but over night is fine too]
_ scoop out small portions [with a teaspoon or melon scoop] and form small balls with your palms
_ place them onto a non-stick surface [baking paper, aluminum foil, …]
_ place them back into the fridge for an additional 30 minutes
_ prepare a small bowl with 3 to 4 tablespoons cocoa powder
_ coat chocolate balls with cocoa powder
_ eat right away or store in an air tight container in the fridge