Almond Milk and Sea Salt Truffles: Tartufi al latte di mandorla e sale
10½oz(300 g) bittersweet dark chocolate
3½fl oz(scant ½ cup/100 ml) almond milk
1teaspoonextra-virgin olive oil
2oz(scant ½ cup/50 g) unsweetened cocoa powder
coarse sea salt flakes or black sea salt flakes
To make a chocolate ganache, finely chop the chocolate and place in a bowl. Pour the almond milk into a small saucepan and bring almost to boiling point over low heat.
Slowly pour the almond milk onto the chopped chocolate, stirring continuously with a silicone spatula as you do so, then add the olive oil. Continue to mix until you have a smooth, even cream. Let cool a little and then cover with plastic wrap (cling film). Leave in the refrigerator for at least 2 hours, or until thick and starting to become firm. Using an electric whisk, whisk until it becomes light and fluffy.
Use a teaspoon to scoop a small quantity of ganache and use a second teaspoon to shape into an irregular ball. Transfer to the refrigerator and leave the balls to cool for 30 minutes. Sprinkle the cocoa powder onto a baking sheet, then place the ganache balls onto the tray and shake the tray until the balls are covered in cocoa. Decorate each truffle with sea salt flakes or black sea salt flakes. Store in the refrigerator until you are ready to serve.
If you want to prepare the almond milk at home, coarsely chop 7 ounces/1⅓ cup/200 g of organic almonds still in their skins, cover with cold water and leave to soak for 2–3 hours. Drain, but keep the soaking liquid and add more cold water to make up to 4 cups/ 1 litre. Blitz the almonds in a food processor, adding the liquid a little at a time. Transfer to a fine-mesh strainer (sieve) lined with a large piece of damp cheesecloth or muslin, set over a bowl, and let it run through. Gather the muslin around the nut pulp and twist it tightly closed. Squeeze and press with your hands to extract as much liquid as possible. Store the milk in the refrigerator for a maximum of 4 days.
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