l'équipe Huages vous souhaite une belle journée ! ✨
Chocolate and CBD truffles
Delight your taste buds with this delicious recipe proposed by the chef Sofia Sagripanti.
Ingredients :
For the hazelnut coating:
- 100g toasted hazelnuts
- 45g or 1/4 cup + 2 tablespoons agave syrup
- 1 generous pinch of sea salt
- 40g or 1/4 cup of Huages cocoa powder: CANDY
For the praline ganache:
- 100g or 1/2 cup of cocoa paste or chocolate cut into pieces
- 40g or 1/4 cup coconut oil
- 60g or 1/4 cup peanut butter
- 100g or 1/3 cup + 3 tablespoons agave syrup
- 10 drops of hazelnut oil with CBD: WAKE UP
Kitchen equipment :
- Silicone mold for pralines or 8 spheres
- Pastry bag or nozzle
Preparation steps:
For the hazelnut coating:
- Pre-heat the oven to 160°C.
-
Mix all the ingredients (toasted hazelnuts, agave syrup, salt, DOUCEUR chocolate ).
- Reheat in the oven for 10-12 minutes or until golden brown.
- Let it rest.
For the praline ganache:
- In a bain-marie, melt the cocoa paste or the chocolate cut into pieces with the coconut oil. Once melted, add the peanut butter, agave syrup and mix until the texture becomes smooth.
- Then add the 10 drops of CBD hazelnut oil: WAKE UP .
Molding:
- Pour everything into a pastry tip or a pot with a pouring spout.
- Pour the praline ganache into the slots of the silicone mold halfway through each sphere.
- Insert a whole hazelnut into each praline, then add the other half of ganache on top.
- Tap gently on the mold and leave to rest for 15 minutes in the freezer then at least 1 hour in the refrigerator.
- You can then unmold the pralines, roll them in the hazelnut coating and the chopped hazelnuts that you have left.
- Your chocolate and CBD truffles are now ready and can be enjoyed immediately or stored in an airtight container in the freezer for months.
Enjoy your food !
What Sofia offers is worth the detour, go visit her on her site or on his Instagram account ✨
Recipe and photo credit
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