Truffes de chocolat aux épices pour tarte à la citrouille
2 portions | avec amandes grillées
Sink your teeth into creamy, chocolatey heaven with these pumpkin spice chocolate truffles, rolled in a blend of toasted almonds and fragrant cocoa. The ultimate post- dinner treat!
Produit dans un établissement 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 pièce(s)
Miel
¼ tasse(s)
Cacao en poudre
(Peut contenir : Soya, Poisson, Sésame, Noix, Arachides, Moutarde, Lait, Oeuf, Blé, Crustacés, Sulfites)
28 g
Amandes, tranchées
(Contient: Noix, Amandes Peut contenir : Noix)
56 ml
Crème
(Contient: Lait)
1 cc
Mélange d'épices pour tarte à la citrouille
(Peut contenir : Soya, Sésame, Noix, Arachides, Moutarde, Lait, Blé, Sulfites, Triticale)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir : Soya, Poisson, Sésame, Noix, Arachides, Moutarde, Lait, Oeuf, Blé, Crustacés, Sulfites)
Ustensiles
Instructions
- Whisk together cream, honey, 1 tsp Pumpkin Pie Spice Mix and 2 tbsp of 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. Place remaining cocoa powder in a shallow dish and set aside.
- Remove ganache from the freezer and using a small spoon, scoop equal sized balls of ganache and roll between palms to form 6 truffles.
- Roll half the truffles in the cocoa powder and half in the toasted crushed almonds until evenly coated.
- Return truffles to the fridge to firm up for 30 minutes.
