‘Nduja Chocolate Truffles
Fruity Chocolate Truffles with a hint of smoky sweet spicy 'nduja
Servings: 15 Truffles
- 225 g dark chocolate
- 200 g whipping cream
- 50 g ‘nduja roughly chopped
- 3 teaspoons light muscovado sugar
- 20 g cocoa powder
Chop the chocolate into small pieces then put into a large bowl and set aside.
Pour the cream, ‘nduja and sugar into a blender and blitz until smooth.
Pour the ‘nduja cream into a small saucepan and bring to the boil over a medium heat, stirring intermittently. Rest for a minute so as not to scorch the chocolate.
Pour the ‘nduja cream over the chocolate pieces and stir together so the chocolate melts completely into the cream, turning into a thick ganache.
Rest the ganache in the fridge for one hour to achieve a rolling consistency.
Remove the ganache from the fridge and shape your truffles by rolling into about 15 small balls in your hands.
To finish roll the truffles in a dusting of cocoa powder.
- You can coat the truffles in tempered chocolate if you like instead of the cocoa powder by following these instructions. It’s a bit more involved but would make for an even more impressive truffle.
Calories: 143kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 9mg | Potassium: 148mg | Fiber: 2g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 4.9mg | Calcium: 21mg | Iron: 2mg