Chocolate and CBD truffles

Les-truffes-au-chocolat-et-CBD huages

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 .


  • 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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