Berrylicious Chocolate Truffles
Ready in: Under 15 Mins
We're celebrating National Popcorn Day on 19th January with delicious treats, like these chocolate truffles! The sweet morsels have a pleasant surprise inside: a Berrylicious piece of popcorn!
Ingredients:225g dark chocolate (70% cocoa)
½ cup unsweetened almond or soy milk, at room temperature
2 tbsp coconut syrup
a few drops of natural raspberry flavouring
For the filling:Popcorn Shed’s Berry-licious gourmet popcorn
For the coating:cocoa powder
- Chop the chocolate into small chunks and place them in a heatproof bowl that sits on top of a saucepan with simmering water. Melt the chocolate making sure there’s no steam or water in the chocolate.
- Remove from the bowl from the heat and add in the milk (must be at room temperature), coconut syrup and a few drops of raspberry flavouring. Stir using a small heatproof spatula until the ganache looks glossy and smooth. Let it cool at room temperature and then transfer to the fridge (uncovered) until it thickens, preferably overnight.
- For each truffle, scoop out ½ tablespoon of chocolate ganache, place a popcorn in the middle of the truffle and quickly roll into a ball. Transfer the truffles to an airtight container and let them firm up again in the freezer for about eight minutes.
- Place the cocoa powder on a large flat plate and roll the truffles in the cocoa. Store the truffles, covered, in the fridge and let them come to room temperature for five minutes before serving.