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Dark chocolate truffles with chilli

Dark chocolate truffles with chilli

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I heated the cream and butter until I saw it start to boil. I took the pan off the heat, added the chocolate, peanut butter and chilli flakes, then mixed them well. I put the cold chocolate so I could shape it later. In 20 minutes it was perfect for creating truffles. It is good to protect our hands with gloves so as not to get too dirty. I used some surgery. WE, of course. I think it's a professional defect. :)) I rolled the truffles in the carob powder and let them cool again. About the decor I can tell you that it was not my easiest experience. Maybe because it was the first time I did it. But I'll explain a bit how it's done. We need white baking paper. On this we draw the desired pattern, but it is very important to create as many chocolate ties as possible so as not to risk breaking the decoration. It's a painstaking job.

As you can see, I used baking paper cones for decoration and filled the spaces at the base of the basket with white chocolate. For this I used the ganache recipe. Next, the decorated paper will be wrapped around a support (it can be a glass wrapped around the base with another baking sheet). Thus, the chocolate will be positioned between the sheets of paper. Put the decoration in the cold so that the chocolate settles. After that, gently and carefully remove the paper from the outside, then the glass, and at the end you take care of the sheet with which the support was wallpapered. You can fill the basket with cream and fruit or cream, as desired. A delicious chestnut puree could be another idea.

I wish you good work! :)

3 cups dark chocolate pieces
2 cups with greasy liquid sm & acircnt & acircna
1 cup steamed peanut butter
1 cup ripe and chopped peanuts.

Difficulty: easy & middot Preparation time: 1 hour

Combine sm & acircnt & acircna with chocolate, letting it melt over low heat.
Pour the mixture into an tray that is left in the refrigerator for an hour.
A chocolate ball is formed which is passed through peanut butter and then through the chopped peanuts.
Store in the refrigerator.

Perfect chocolate truffles, from 2 ingredients: condensed milk and cocoa!

Chocolate truffles they are a select dessert, which we usually receive as a gift or offer ourselves to our loved ones. Commercial assortments contain many unwanted ingredients and additives. In addition, they have a fairly high price.

We suggest you make chocolate truffles at home. I found a recipe that requires only two ingredients. Worth a try!

2-ingredient chocolate truffles:

It takes longer to cool the composition than to prepare or shape it itself.


Have you ever thought about a chocolate with real truffles inside them?

Urbani Tartufi created the dark chocolate candy with real black truffles, which was a great success both in Italy and abroad.

The uniqueness of Urbani Truffles chocolates is the perfect combination between the sweet taste of a fine chocolate and the unmistakable true black truffles (Tuber melanosporum).

Chocolates with black truffles are perfect to taste after a meal or as an accompaniment to coffee and fine liqueurs.

Not only because they can be used as ingredients for the preparation of sweets or cakes (delicious chocolate tiramisu).

Finally, thanks to the elegant packaging and design, Urban Truffle Candies can be a unique and special gift but, above all, they will be highly appreciated by those who receive them.

DARK CHOCOLATE can be considered a FULL food

Chocolate is a prehistoric delicacy. The Olmec (pre-Columbian) civilizations of Mexico have been producing chocolate since 1900 BC.

The cocoa beans were fermented, then browned and ground into a paste, which was then mixed with water and spices such as chilli and vanilla. Bee honey was used to sweeten it.

By the 14th century, chocolate had become so valuable that the Aztecs and Mayans used cocoa beans as their currency.

Since the 17th century, chocolate has become popular for its therapeutic properties, being used in Europe to treat chest pain (angina) and heart pain.

Unfortunately, over time, chocolate turned into an unhealthy dessert, with the introduction of sugar and milk in its composition in 1847.

Most of the benefits of chocolate are due to the strong antioxidants in cocoa. Its bitter taste is due to the richness of antioxidants it contains. Close 400 polyphenols were found in raw cocoa.

What chocolate to choose

Nutritionists advise us to choose an assortment when buying chocolate with as high a cocoa content as possible (over 70%). The more cocoa it contains, the more bitter it will taste.

Cocoa polyphenols are responsible for the bitter aroma of chocolate (but also for its benefits), which the producers strive to remove, so that it is more pleasant to the taste.

Milk chocolate contains very little cocoa, and a lot of sugar. In addition, milk can prevent the absorption of antioxidants (polyphenols) from chocolate in the body. White chocolate can't even be called chocolate, because it doesn't contain any trace of cocoa. It's just a mixture of pasteurized milk and sugar.

Cocoa contains 2 substances that protect nerve cells from damage: epicatechin and resveratrol (with antioxidant and anti-inflammatory properties).

Normal Hollenberb is a professor of medicine at Harvard who has studied the populations of Panama (who consume about 40 cups of cocoa per week), and believes that epicatechin should be considered a vitamin. The people of Panama have a lower risk of stroke, heart failure, diabetes and cancer.

Resveratrol also has neuroprotective effects (moderates inflammation of the central nervous system) and can prevent neurodegenerative diseases.

Numerous studies have confirmed that chocolate and cocoa have benefits on the brain, blood vessels, heart and nervous system. They also reduce insulin resistance, lower blood pressure and cholesterol and increase the elasticity of blood vessels.

Cocoa has a higher antioxidant capacity than green tea and red wine. Cocoa phenols protect against diseases caused by oxidative stress and inflammation. They have too antimutagenic, anti-proliferative and anticariogenic effects.

A study published in 2013 in Netherlands Journal of Medicine suggests that chocolate / cocoa can be considered a complete food, because it contains healthy fats, antioxidants, minerals (magnesium, potassium, phosphorus, iron, copper, zinc) and valeric acid (reduces stress), which have the following properties:

• anti-inflammatory
• anticancer
• antithrombotic
• neuroprotective
• antidiabetics
• anti-obesity
• cardioprotective
• hepatostimulators
• anti-stress
• eye protectors
• tonic
• pro-longevity

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Chocolate truffle tasting

The last two weeks have been a real challenge, both in the office and in my personal life. Each day became a marathon of deadlines, tasks that required the same attention and dedication, meetings that lasted at least half a day, and the short vacation planned 2 months ago turned into an operation to save a lost kitten in -an industrial park. Kitten now spinning curled up on my knees.

I needed something that would give me energy, but that would not require many ingredients or long time spent in the kitchen. Simple chocolate truffles can be prepared with only 4 ingredients, but I really like those with rum or wrapped in peanut butter. One truffle after lunch gave me enough energy to continue my day. In addition, it is well known that chocolate reduces stress & # 8230 at least helped me a lot such a delight. In a saucepan, I took a few to the office and had a little treat for a few days.

200 gr sweet cream (liquid 30% fat), 300 gr dark chocolate, 20 gr butter, 35 ml rum, 150 gr peanut butter, 40 gr cocoa powder.
About 20-25 truffles come out, depending on the size.
Heat the cream and butter to the boil and then remove from the heat. Pour over finely chopped chocolate and mix until smooth and a glossy chocolate is obtained. Divide the chocolate composition into two bowls. Add the rum to one of the bowls and mix well. Refrigerate for at least 4 hours. Or it cools in the freezer if you don't have enough time or patience. After the composition has hardened, powder your hands with cocoa, form chocolate balls with rum and roll in cocoa.

For those with peanut butter, balls are formed and necessarily cool in the freezer for 10-15 minutes. During this time, melt the peanut butter in a bain-marie and leave it to cool a bit for about 2-3 minutes. Make sure the butter is not hot. Working quickly, pass the chocolate balls through the peanut butter and put them back in the freezer for 10 minutes.

  1. Mix dates, protein powder, almond milk, honey, oats and coconut flour and shape into 8 balls.
  2. Melt the chocolate and coconut oil over medium-low heat in a saucepan.
  3. After it has melted, turn off the heat and let the chocolate cool for 5-10 minutes and let it thicken. Soak each ball in melted chocolate until it is completely covered.
  4. Put them in the freezer to harden

Whey protein it is the perfect food to build muscle, lose excess weight and support good health. Instead of always putting it in a smoothie, get your protein with this chocolate protein truffle recipe. It is a perfect treatment to reduce your sweet desires without guilt!

RECIPES Fasting Raffaello chocolate truffles and candies

If you have a craving for something sweet right now during Easter fasting and you really like chocolate and coconut, some Raffaello truffles and candies will be the best choice. And for you, children or for any guests. They will melt in your mouth! But, until then, you have an hour to prepare them, simply and quickly, for both of us!


- 200 g of popular biscuits
- 300 g dark chocolate
- 130 ml of almond / soy / coconut milk
- 3 tablespoons sugar
- 3 tablespoons raisins
- 1 teaspoon esenta rom
- 150 g coconut (at the end, for garnish)

Method of preparation

- Melt the chocolate more often, in the flame of the stove or in the microwave, until it is completely liquefied, it must be mixed with the icing so as not to stick to the bottom of the bowl you are melting,

- Then add the almond, soy or coconut milk little by little, alternately with the incorporation of the biscuits on which you crush, grind as finely as possible,

- Add sugar, raisins and rum essence.

- After obtaining a homogeneous paste, put it in the fridge for 20-30 minutes, until it thickens and can be rolled easily, to become like a dough that is not very hard,

- Forms are made by rolling the truffles between the palms, which are then rolled through the coconut. Truffles can be balls or any other shape, depending on how you want. And ready, they can be served!

Post Raffaello candy

For this recipe, you need a slightly larger amount of coconut: flakes and coconut milk.

To remember! Before you start your recipe, keep it for a few good hours - maybe even a whole day - preserve it with coconut milk in the fridge. Take it out, turn it upside down and open it. Set aside the liquid formed, it is not useful for this recipe.


- 100 g almond flakes (* Don't forget to lightly grind almond flakes in a bowl to make them smaller)
- 1 vial of vanilla essence
- 80 g coconut flakes
- 1/2 teaspoon vanilla sugar
- 3 teaspoons powdered sugar
- 400 g of fatty coconut milk

Method of preparation

Put the coconut milk in a bowl, add the powdered sugar and vanilla sugar and mix gently with a fork.

Add everything over the coconut and almond flakes.

Stir gently again with the fork.

And now it's moving on. Balls are made from this composition.

Sprinkle the coconut flakes on a flat plate, through which the coconut balls are rolled.

Store in the refrigerator in an airtight container.

To remember! Before you start your recipe, keep it for a few good hours - maybe even a whole day - preserve it with coconut milk in the fridge. Take it out, turn it upside down and open it. Set aside the liquid formed, it is not useful for this recipe. Lightly grind the almond flakes in a bowl.

Dark chocolate truffles with avocado

When you feel like something sweet and fast, you can make a chocolate-based dessert at home. Dark chocolate truffles with avocado, rolled in cocoa or coconut.

Strange as it may seem to be the combination of avocado and chocolate, it is delicious and very creamy. Let's not forget that avocado is a fruit, so it goes wonderfully integrated & icircn desserts and sweets.

  • 150 g dark chocolate
  • 2 tablespoons cocoa or coconut
  • 1 well baked avocado
  • 1/2 teaspoon rum essence
  • 5-6 biscuits

Melt the chocolate in a bain marie. Meanwhile, peel and mash the avocado with a blender. Crush the biscuits with a blender or by hand

Put the avocado paste and the essence over the chocolate, which has cooled a little in the meantime. Start by adding chopped biscuits to thicken the mixture a little. The composition will gain consistency and become easy to handle.

Do not put too many biscuits, because the mixture will harden even after the chocolate cools. Refrigerate the mixture for half an hour.

Form balls of cream with a teaspoon. Shape the candies with a wet hand to give them a perfectly round shape. Roll the candies in cocoa or coconut, as desired.

Store the candies in the refrigerator for up to a week.

You have to see it too.

Sugar free chocolate truffles

Chocolate truffles first appeared in Chambéry, France, and are now popular throughout Europe, but also in the United States. The Swiss, the Belgians, but also the Americans, have created their own variants of these tasty candies. As you may have already guessed, their name comes from the resemblance to truffles & # 8211 delicious mushrooms that grow underground and are appreciated by chefs around the world.

The basic ingredient is ganache (a mixture of chocolate and cream), plain chocolate or cocoa powder, to which cream, butter or syrup is added. The possibilities are almost limitless, but truffles will always contain a type of chocolate, be it dark, milk or white.

Today we will present you a diet recipe, sugar-free and very easy to make.


  • 1 or
  • 50 g butter or margarine
  • 50 g cocoa
  • 1/2 vial of rum essence
  • 1/2 vial of vanilla essence
  • 20 g ground nuts
  • 2 saccharin tablets

Method of preparation

Boil the egg hard, then leave to cool. Remove the yolk from a plate and mash well with a fork.

Rub the butter or margarine, then add the crushed egg yolk, ground walnuts, 2 tablespoons of cocoa, rum and vanilla essences.

Dissolve the saccharin tablets in half a teaspoon of water, then pour over the mixture. Homogenize the composition and put in the freezer for 15 minutes.

After the mixture has cooled, take the pieces with a teaspoon and form lumps by hand.

When all the lumps are ready, roll them in the remaining cocoa, then place them on a plate.

Chocolate truffles are stored in the refrigerator. However, it is recommended not to forget about them and consume them in a few days, because the candies do not last long after they have been prepared.