Ganache Truffles Three Ways
These make a wonderful edible gift and great last minute present which everyone likes! Literally takes 30 mins and they can look very professional! If you have a nice box and a ribbon, it can really make them look like a fancy homemade gift!
Takes 30 minutes
Serves 36
Ingredients
- 300 g dark chocolate 1 ¾ cups, chopped or chips
- 150 ml Happy Pear oat milk ⅔ cup
- 150 g butter plant-based (⅔ cup)
- 50 g shelled pistachios ⅓ cup
- 50 g toasted hazelnuts ⅓ cup
- 20 g freeze-dried raspberries ⅓ cup
Instructions
- Break up the chocolate into small pieces and put in a bowl.
- Finely dice the pistachios and hazelnuts into a fine crumb ensuring to keep them separate. You could alternatively use a blender. Do the same with the freeze dried raspberries
- Put the oat milk and butter into a medium sauce pan on high heat. Bring to a boil and reduce to a simmer until the butter has melted.
- Remove from the heat and pour over the chocolate.
- Leave to sit for 1 minute and stir until it's all well combined and super chocolatey.
- Divide into three bowls, in one bowl add half the pistachio crumb and mix through, in the second bowl add half of the hazelnut crumb and mix through and in the final bowl add half of the freeze dried raspberries and mix through.
- Put each of the three bowls in the fridge to set, this will take approx 20-30 mins.
- Remove once set and roll into small balls (approx 15g in weight) being careful not to handle too much as they will melt if you handle them too much.
- Coat each different truffle in their respective topping as in the pistachio truffle coat in pistachio and similarly with the other two varieties
- Put in a small box or clear bag, label up and enjoy!