Truffes de chocolat cru au sel de mer

Truffes de chocolat cru au sel de mer

Je cherche toujours à réutiliser, de manières différentes, la fibre de noix qu’il me reste quand je fais mes laits végétaux.
Cette fois-ci, je me suis amusée à réaliser des truffes au chocolat assez spéciales car la texture intérieure est très intéressante pour le palais, un peu mousseuse et râpeuse.

Ingrédients :

*Huile de Coco
*Cacao Cru
*Sucrant (Erable)
*Sel de Mer
*Canneberges séchées ou abricots séchés
*Fibre de Noix (amande dans ce cas-là)

Les Truffes :

– La première des choses à faire est de couper les fruits secs en petits dés.
– Ensuite mélangez ceux-ci avec la fibre d’amande puis ajoutez du cacao cru et de l’érable.
– Pour les proportions c’est à votre discrétion si vous préférez très sucré, très fruité ou encore très chocolaté …
Vous allez obtenir une mixture homogène !
– Avec vos mains, roulez de petites boules, n’hésitez pas à bien presser pour compacter comme il se doit pour éviter qu’elles ne cassent par la suite.
– Déposez vos petites truffes dans un plat.

Le glaçage :

– Faites fondre de l’huile coco. Pour cela, personnellement, j’allume une plaque de cuisson et je pose mon pot à côté, la chaleur qui émane va faire fondre naturellement l’huile de coco.
– Dans un ramequin, déposez de la poudre de cacao cru, du sel de mer, de l’érable, mélangez le tout et quand l’huile de coco sera fondue, versez pour former un chocolat mi-liquide.
– Encore une fois les proportions sont à votre discrétion. Tout dépend de vos préférences et du nombre de truffes que vous avez obtenu !
– Vient ensuite la partie la plus délicate car il faut aller vite car l’huile de coco refroidit assez rapidement et se fige au fur et à mesure.
– Vous n’avez plus qu’à prendre vos petites boules (moi j’y vais avec les mains) et les rouler dans votre chocolat et les reposer dans votre plat… Dès que vous aurez plongé toutes vos truffes dans votre chocolat, placez le plat au réfrigérateur pendant quelques heures.
– Quand viendra l’heure de déguster, décollez délicatement par le dessous les truffes avec une spatule plate, car le chocolat aura figé sur le plat.
– Vous pouvez aussi, si vous préférez, utiliser des moules ce qui facilitera la tâche je pense.

Amusez-vous bien et surtout bonne dégustation.


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85 Commentaires

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    qu’est-ce que de la fibre d’amande? de la poudre d’amande (amande moulu) ou de l’okara d’amande? merci

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