CRIO BRU TRUFFLES
Crio Bru Chocolate Truffles
You knew this had to come right? If there is Crio Bru Gelato, and Crio Bru Pavlova then clearly there needed to be Crio Bru Truffles…it was only a matter of time. They are easy enough, but chill the mixture in a flat tray for easier handling…and chill the whole mix inbetween if it gets too hard to work with. Either that, or just eat it out of the tray….skip that pesky rolling it into truffle stage; and go straight to the eating stage!
NEED:
200g cream
50g Vega Reál Crio Bru (you can use other flavors, but this is the strongest chocolate hit!)
40g coconut palm sugar or other sugar of choice
200g Margaret River Origin Chocolate of choice (I used Papua New Guinea, Trinitario beans 64%!)
Bits and pieces for rolling; chopped nuts, extra Crio Bru, and cocoa
DO:
Place cream, Crio Bru and sugar into Thermomix bowl and infuse 10 min/80ºC/speed 2. Allow to cool and infuse for around 10 minutes.
Add chocolate and reheat 5 min/80ºC/speed 2. Whip 30 sec/speed 3. Scrape down sides of bowl and repeat if necessary. Spread into a flat tray and chill for several hours. Press a piece of plastic wrap or baking paper down onto the surface of the chocolate to prevent a skin forming.
Use a small ice cream scoop or a melon baller to form small round truffles. Roll in bits of choice. Add an old chocolate box and you’re on your way to the wonderful Crio gift your family are all waiting for!
