CHOCOLATE CARAMEL TRUFFLES
WITH A CHUNKY HEART

Chocolate caramel truffles

Annemiek: "When I used to visit my grandmother she always had a bowl of chocolates on the table, with my favorite: Ferrero Rochers. I haven't had them in over 10 years now because of my boyfriend's nut allergy and I really missed that chocolate with a crunch.

Totally inspired by the chunky goodness of @naturally.granola I came up with these chocolates. A chunk wrapped with brigadeiro (to an old Brazilian housemate's recipe), rolled through granola and dipped in chocolate. With a lot of effort, there are still a few in the fridge 😂."

Ingredients:

 

  • 1 Can of condensed milk
  • 2-4 et Cacao powder
  • 1 etl Butter at room temperature
  • 200 gr NG Floral Fig or your own favo taste. (Shop here)
  • 300 gr Melting chocolate

Method:

  1. Put the condensed milk, cocoa powder and butter in a saucepan. Put it on the heat and heat until it becomes thick and syrupy. This can take 20 to 25 minutes. Stir regularly to prevent it from burning.
  2. Pour the hot chocolate into a bowl, cover with cling film and leave to set in the fridge for about 30 minutes.
  3. Meanwhile, sort the granola into 3 parts: chunks (the size of a small marble), grit (break the chunks into grit) and decorations (for example: flowers, buckwheat, fig pieces or mini chunks)
  4. Grease your hands with a little butter. Spoon half a tablespoon of choco caramel on your hands and make a flat disc of it. Put a chunk on top and fold it. Now roll it into little balls and roll these through the grit.
  5. Place on the plate. Repeat until you run out of choco- caramel or your chunks. Let them cool in the fridge.
  6. Melt your chocolate au- bain marie. Dip your NG truffles in it one by one. Place them on a plate lined with baking paper. Let them harden in the fridge. Repeat this step for a smoother exterior.
  7. After the second time, decorate them with your flowers, buckwheat, figs and mini chunks. Let them harden in the fridge.