FYLLO Tea Truffles
Description
A chocolate truffle is a specific kind of chocolate confection prepared traditionally with a chocolate ganache centre and a coating of chocolate, cocoa powder, coconut, or chopped and toasted nuts (commonly hazelnuts or almonds), typically in the form of a sphere, cone, or curve.
Their name comes from the fact that they resemble culinary fungi of the genus Tuber called truffles.
Ingredients
Instructions
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Steps by Steps
- Put the chocolate in a bowl.
- In another bowl, combine the milk and 1 teaspoon of Fyllo tea powder until smooth.
- In a saucepan, heat the cream slowly, and boil for 30 seconds. Add the Fyllo paste and stir well. Pour the hot Fyllo mixture over the chocolate, and stir until the chocolate has melted and the mixture is smooth.
- Leave the mixture to cool, then leave in the fridge until firm (this can take some time).
- Form the ganache into truffles (it easiest to work it into a ball between two teaspoons, which also creates an attractive “rough” appearance). Roll the truffles in Fyllo powder, and store in the fridge.
- You may need to re-roll the truffles just before serving.
Serving Size 20
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 0.5g3%
- Sodium 45mg2%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 4g8%
* Percent Daily Values are estimated. Your daily value may be higher or lower depending on your needs.
Note
- Cooking time does not include the time required to chill in the refrigerator.
- Nutrition Facts are based on the estimated value provided by Carb Manager.
Frequently Asked Questions
To make truffles that are successful, one tip is to slice the chocolate into teeny-tiny pieces. The speed at which chocolate pieces melt depends on their size. Additionally, if the cream isn't heated enough, the chocolate might not melt. Before pouring it over the chocolate, make sure it is warm enough to simmer. Place the heat-proof bowl over a pot with 1 inch of simmering water if the chocolate is still not melting, and stir until it is.
The heavy cream was overheated if the truffle mixture is oily or separates.
Mash the truffle between your palms and re-roll so it’s sticky enough for the toppings.
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