Chocolate Truffles in Homemade Nests
Servings: 8 3″ Nests
We just heard from the Easter bunny that chocolate eggs should be rolled this year, and we’re all over it. Use any powdered food color (we’re using the natural ones from Color Kitchen Foods) or cocoa powder to roll the truffles. You’ll notice that we call for coconut oil in the nest recipe, but if you’re going to attempt to temper the chocolate, omit the oil!
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Equipment
Ingredients
TRUFFLES
- 4 oz Dark Chocolate We use TCHO's 66%.
- ¼ Cup Heavy Whipping Cream
- 2 tsp Unsalted Butter at room temperature
- Pinch Sea Salt
NESTS
- 8 oz Dark Chocolate
- 1 tsp Coconut Oil
- 1 Cup Slivered Almonds
- ½ Cup Crisped Rice Cereal
ASSEMBLY
- 2 Tbsp Powdered Sugar for dusting –OR–
- 2 Tbsp Powdered Food Colorings mixed with Powdered Sugar colors of your choice, for dusting
Instructions
TRUFFLES
- Let’s start by making a ganache!
- Place the 4 oz Dark Chocolate and ¼ Cup Heavy Whipping Cream in a heat-safe bowl over a double boiler or in the microwave, warming while stirring until the chocolate is nearly melted (if using the microwave, be sure to stop every 10 seconds to stir).
- Remove from heat and stir until the chocolate has all melted.
- Stir in the 2 tsp Unsalted Butter and Pinch Sea Salt until homogenous.
- Cool the mixture to room temperature and transfer to the refrigerator, cooling until it has a thick, spoonable consistency.
- While the ganache is cooling, make your nests.
NESTS
- Melt the 8 oz Dark Chocolate and 1 tsp Coconut Oil – save ¼ cup in a small bowl for rolling the truffles.
- Add the 1 Cup Slivered Almonds and ½ Cup Crisped Rice Cereal to the melted chocolate.
- To make the nests, take a spoonful of the mixture and place it on a parchment-paper-lined cookie sheet. Using the back of the spoon, make an indent in the center.
- Place cookie sheet in the refrigerator until nests are firm.
ASSEMBLY
- Place powdered sugar mixed with 2 Tbsp Powdered Food Colorings mixed with Powdered Sugar –OR– 2 Tbsp Powdered Food Colorings mixed with Powdered Sugar in a small bowl.
- Remove the ganache from the fridge and use a tablespoon measuring spoon to scoop out little mounds.
- Using gloved hands and a light touch, roll the mounds into little eggs using your palms.
- Dip these in the remaining melted chocolate and then toss immediately into the bowls of powder.
- Shake the bowl and have someone with a clean hand pick them up (or use a fork) and place in the nests.
