Recipe credits: Rafaella Sargi
Serves 4 to 6
150 g bittersweet chocolate, finely chopped
20 g unsalted butter
60 ml heavy cream
1 tablespoon unsweetened cocoa powder
1 tablespoon raw cacao nibs
1/2 cup unsweetened cocoa powder (in a small bowl)
Scale and prep all the ingredients.
You will need a medium bowl, a small pot filled with water, a small spatula, plastic wrap, a small ice cream scoop, a small bowl and a shallow plate.
In a medium bow, place the chopped bittersweet chocolate, butter and heavy cream. Set aside.
Bring a small pot filled with a little bit of water to a boil. Turn the heat to low-heat and place the bowl of chopped chocolate on top of the simmering pot. Let it sit untouched for a few minutes until the chocolate and butter start to melt. With a small spatula, starting at the center of the mixture, swirl slowly until the chocolate and butter are completely melted. (No need to overmix)
Remove the bowl of melted chocolate from the hot pot. Add one tablespoon of cocoa powder and cacao nibs and mix gently until homogeneous.
Cover with plastic wrap and let it sit in the fridge overnight.
The next day, with a small ice cream scoop, form small truffles then roll them in the cocoa powder, place them on a shallow plate and back in the fridge.
Remove them from the fridge a few minutes before serving…
They pair beautifully with the Caramelized Orange Salad.