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Chocolate and CBD truffles
Treat your taste buds with this delicious recipe suggested 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 Huages cocoa powder: CANDY
For the praline ganache:
- 100g or 1/2 cup cocoa paste or chopped chocolate
- 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 CBD hazelnut oil: WAKE UP
Kitchen equipment:
- Silicone mold for pralines or 8 spheres
- Pastry bag or nozzle
Preparation steps:
For the hazelnut coating:
- Preheat 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 chopped chocolate 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 bag or a jar with a pouring spout.
- Pour the praline ganache into the silicone mold spaces halfway up each sphere.
- Insert a whole hazelnut into each praline, then add the other half of the ganache on top.
- Gently tap 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 remaining chopped hazelnuts.
- Your CBD chocolate truffles are now ready and can be enjoyed immediately or stored in an airtight container in the freezer for months.
Enjoy your food !
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