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Stir 1 1/4 tablespoons aged balsamic vinegar into lukewarm cream. Mix in melted chocolate. Chill truffle base and form truffles. Use chopped toasted salted hazelnuts to coat.
Mango Curry Truffles
Stir in 1 teaspoon mild curry powder into hot cream (off heat), let stand 2 minutes. Stir in 1/2 cup room-temperature mango puree from 1 mango, pureed until smooth in processor). Mix in melted chocolate, chill. Chill base and form truffles, coat with mango powder or toasted finely shredded unsweetened coconut.
Meyer Lemon and Thyme Truffles
Stir 1 ½ teaspoons fresh thyme leaves to simmering cream. Remove from heat and let steep 20 minutes (do not strain). Stir in 1 1.2 tablespoons fresh Meyer lemon juice and 1 teaspoon finely chopped Meyer lemon peel (yellow part only). Mix into melted chocolate. Chill truffles base and form truffles. Coat with cocoa nibs.