Truffes de chocolat aux épices pour tarte à la citrouille
2 portions | avec amandes grillées- Noix
- Amandes
- Lait
- Soya
- Soya
- Poisson
- Sésame
- Noix
- Arachides
- Moutarde
- Lait
- Oeuf
- Blé
- Crustacés
- Sulfites
- Peut contenir des traces d’allergènes
- Triticale
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!
Ingrédients
1 pièce(s)
Miel
¼ tasse(s)
Cacao en poudre
(Contient: Soya, Poisson, Sésame, Noix, Arachides, Moutarde, Lait, Oeuf, Blé, Crustacés, Sulfites, Peut contenir des traces d’allergènes)
28 g
Amandes, tranchées
(Contient: Noix, Peut contenir des traces d’allergènes, Noix, Amandes)
56 ml
Crème
(Contient: Lait)
1 cc
Mélange d'épices pour tarte à la citrouille
(Contient: Arachides, Sulfites, Triticale, Moutarde, Lait, Noix, Blé, Soya, Sésame, Peut contenir des traces d’allergènes)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya, Arachides, Noix, Moutarde, Crustacés, Poisson, Lait, Oeuf, Sésame, Sulfites, Blé, Peut contenir des traces d’allergènes, Soya)
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.
