These truffles are pretty decadent and amazing, if I say myself. (With full credit to my friend Adriano of course!)
They are now in living colour as a video on the Inside. Seriously the easiest recipe ever, I learnt this method from Adriano Zumbo. It kind of defies logic that these could work out. But they do. And as for the Bergamot...oh yes please. Learnt that one from my Savour School classes. The Bergamot oil is available from me HERE or you can go and read all about becoming a doTERRA wholesale customer and order your own HERE.
In the meantime though, you had better get these organised. SO SIMPLE...and yet so decadent. Enjoy.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 300 Grams Chocolate dark couverture (min 54.5%) BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 180 Grams cream
- 1 Teaspoon Cornflour or Cornstarch
- 100 Grams Unsalted Butter BUY
- 3-4 Drops doTERRA Bergamot Oil BUY
- Cocoa Powder sifted to dust BUY
Place all ingredients except dusting cocoa into Thermomix bowl and blend 1 min/speed 8.
Scrape down sides of bowl and lid and blend 2 min/speed 6, stopping to scrape down sides of bowl as needed. Reduce speed to 5 after about 1 minute if you are having trouble with an air pocket forming around the blade.
Spread into a plastic container approx 9cm square. Place into the fridge until set.
Turn out onto a piece of paper and cut into squares cleaning the knife with a paper towel between cuts to keep them neat. Dust each truffle in plenty of sieved cocoa powder and store in the fridge until use.
Purchase the Bergamot oil from my store, but you could use lemon or wild orange oil for different truffles.
This is one of our amazing Insider recipes. Join us today and start cooking!