These truffles are DELICIOUS!!! Wow!!!
I followed the recipe of Fran Costigan, adding 1 personal touch! 2 spoons of maple syrup…
I love dark chocolate more and more…
227 g dark chocolate finely chopped
160ml almond/rice milk
13 g granulated sugar
2 tbsp maple syrup
Zest from 1 organic lemon, removed in thin strips
1/8 tsp salt
15 ml extra virgin olive oil
1 tbsp lemon juice
2 drops lemon oil (optional)
Pour milk into a small saucepan, add sugar, maple syrup, lemon zest and salt. Cook over medium heat, whisking a few times, to a low boil. Remove saucepan from heat immediately, cover and let the milk sit for 20 minutes, to infuse with the flavour of the lemon, stirring a few times.
Pour the milk through a strainer into a measuring cup. Discard the solids, wash and dry the saucepan. Return the milk to the saucepan and cook till small bubbles appear around the sides.
Pour the hot milk over the chocolate at once. Chocolate must be completely submerged. Cover the bowl with a plate and let stand for 4 minutes. Add the olive oil and lemon juice and whisk from the center out, until smooth and glossy.
Keep the bowl of ganache at room temperature while you test its consistency: it should be firm enough to scoop but sill taste creamy. Cool the ganache at room temperature for 10 minutes. Refrigerate it for at least 3 hours or until very firm.
Use a spoon to scoop 2.5 cm pieces of ganache, then roll and shapes into little spheres.
Refrigerate the truffles for 30 minutes before finishing.
Roll them in cocoa powder; Place the coated truffle in the refrigerator to set for 30/45 minutes before serving.