Homemade chocolate truffles in winter tastes. Cinnamon and freeze-dried apples covered with caramel glaze are fully in Christmas mood. There are few simple ingredients and not complicated preparing so maybe you make them as a holiday gift for someone? But I understand if you want to save them for yourselves – they are just delicious. And nothing could better match the December treats. Enjoy!
about 20 pieces
- 150 ml whipping cream
- 200 g dark chocolate (I used Belgian 72%)
- 1 teaspoon cinnamon
- 2 tablespoons finely chopped freeze-dried apples
- 5 tablespoons dark brown sugar (muscovado)
- 2 tablespoons butter
- 5 tablespoons whipping cream
Place the cream and cinnamon in a small saucepan and bring to the boil. Remove from the heat and stir in dark chocolate cut roughly. Set aside for 5 minutes. Mix together until the mixture is smooth. Mix in the chopped apples. Set aside to cool for 30 minutes. Line a baking tray with baking parchment. Take the small portion (walnut size) with a teaspoon and place onto the baking tray. Chill in the fridge for 30 minutes. Remove from the fridge and shape each portion into regular ball. Chill in the fridge for next 30 minutes.
Glaze: in a small sauce pan place the butter and brown sugar. Heat slowly until they melt. Add whipping cream, mix together. Bring to the boil. Boil few minutes until slightly thickens. Remove from the heat. Take truffles out the fridge. Deep each in caramel glaze. You may sprinkle with some sprinkles. Chill for few minutes in the fridge. Store in fridge.
Tags: apple, caramel, Christmas, cinnamon, chocolate, glutenfree.