Truffes de chocolat aux épices pour tarte à la citrouille
2 portions | avec amandes grillées
Croquez dans du chocolat crémeux avec ces truffes aux épices pour tarte à la citrouille, enrobées d’un mélange d’amandes grillées et de cacao parfumé. La meilleure friandise à déguster après le souper!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 cs
Miel
¼ tasse(s)
Poudre de cacao
28 g
Amandes, tranchées
(Contient Amandes)
56 ml
Crème
(Contient Lait)
1 cc
Mélange d'épices pour tarte à la citrouille
½ tasse(s)
Pépites de chocolat mi-sucré
(Contient Soya)
Informations nutritionnelles
Ustensiles
Instructions
Gather all required baking tools. Whisk together cream, honey, 1 tsp Pumpkin Pie Spice Mix and 2 tbsp cocoa powder in a medium pot. Cook over medium heat, whisking occasionally, until cream mixture starts to simmer and small bubbles appear around the edges of the pot, 4-6 min. Remove the pot from the heat.
Place chocolate chips in a medium heat-proof metal bowl. Carefully pour cream mixture over chocolate chips. Let sit for 1 min, then, using a spatula, gently stir until chocolate is completely melted and ganache is smooth. Immediately cover the bowl with plastic wrap and freeze until firm, 30-35 min
Meanwhile, heat a medium non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate. Allow almonds to cool to room temperature, then transfer to a zip-top bag. Using a rolling pin or heavy-bottomed pot, crush almonds until coarse (or chop if you prefer). Transfer crushed almonds back to the plate.
Line a plate with parchment paper and set aside. Add remaining cocoa powder to a shallow dish and set aside. Remove ganache from the freezer. Using a small spoon, scoop out 6 equal-sized ganache balls, then roll between palms to smooth. Roll half the truffles in cocoa powder until evenly coated. Roll remaining truffles in crushed almonds. Arrange truffles on the prepared plate and return to the fridge to firm for 30 min. Remove from the fridge and transfer to a serving plate.