A tasty twist on the classic chocolate truffle that adds caramelized cacao nibs.
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INGREDIENTS
Caramelized Cacao Nibs:
1/4 cup (55g) of sugar
1 tablespoon of water
1/2 tablespoon of light corn syrup
1/2 cup (70g) of cacao nibs
And 1/2 tablespoon of unsalted butter
Ganache:
1 1/2 cups (283g) of dark chocolate
2 tablespoons (30g) of unsalted butter
And 1/2 cup (120g) of heavy whipping cream
SUPPLIES
A small saucepan with a lid
A spatula
A thermometer
A large baking sheet
2 sheets of SilPat
A rolling pin
A microwave-safe bowl
Some cling film
A scoop
A small spoon
A cutting board
DIRECTIONS
Combine the sugar, water, and corn syrup in a small saucepan over medium heat and stir until it comes to a boil.
Cover the pan for a minute or so to wash down the sides.
Insert a candy thermometer and cook the syrup, without stirring, until it reaches 330F, adjusted for altitude.
Remove the pan from the heat and stir in the cacao nibs.
Add 1/2 tbsp of butter and stir until it’s melted.
Spread the mixture onto the lined baking sheet, creating as thin a layer as possible, then leave it on the counter until it’s cool.
Crush the brittle with a rolling pin or food processor to create a coarse powder.
Place the chocolate, cream, and 2 tablespoons of butter in a microwave-safe bowl.
Microwave it on high in 30 second intervals, stirring after each interval, until the chocolate is completely melted.
Leave it on the counter for about 5 minutes, give it a good stir, and press a layer of cling film over top of the mixture.
Let it rest until it comes to room temperature, then place it in the refrigerator for about an hour.
Scoop a tablespoon of ganache, roll it into a ball, and place it on a lined cutting board.
Repeat with the rest of the ganache, then return it to the refrigerator for about half an hour.
Form the ganache into an egg shape, cover it with the caramelized cacao nibs, and return it to the lined cutting board.
Repeat with remaining ganache, then leave them in the refrigerator overnight.
