CHOCOLATE CARAMEL TRUFFLES
WITH A CHUNKY HEART
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 😂."
- 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.
- Pour the hot chocolate into a bowl, cover with cling film and leave to set in the fridge for about 30 minutes.
- 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)
- 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.
- Place on the plate. Repeat until you run out of choco- caramel or your chunks. Let them cool in the fridge.
- 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.
- After the second time, decorate them with your flowers, buckwheat, figs and mini chunks. Let them harden in the fridge.