Raw chocolate truffles with salted caramel
Automatically translated from Romanian. See the Romanian original
Raw chocolate truffles made with cashews, almonds, and pecans, with a tender salted caramel core, perfect for a sweet and salty indulgence.
Ingredients
Method
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Make the salted caramel filling (separate recipe), shape it into small balls, and place them in the freezer.
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Process the soaked cashews, almonds, pecans, coconut oil, and cocoa powder in a food processor.
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Take 25-30 grams of the mixture and fill it with a salted caramel ball taken from the freezer; repeat with the rest of the mixture and keep the truffles in the freezer.
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Take the truffles out 20 minutes before serving.
The story behind this recipe
I'm not crazy about caramel, but salted caramel blows me away 🧡. Today I played around trying to make chocolate truffles filled with salted caramel.
I thought it would be hard to fill them, especially since I haven't taken any pastry courses and don't really have much experience with desserts. I made them much easier than I thought, and the taste is... wow!
First, I made the salted caramel filling (you can find the recipe here), which I shaped into small balls and put in the freezer.
For the chocolate truffle, I mixed 200g of soaked cashews, 50g of almonds, 50g of pecans, 1 tablespoon of coconut oil, and 2 tablespoons of cocoa powder in a food processor.
I took 25-30 grams of the mixture and filled it with a salted caramel ball that I took out of the freezer. Proceed the same way with all of them, and keep them in the freezer. Take the truffles out 20 minutes before you eat them.
Enjoy the sweetness!!!
