Saturday, November 15, 2008

Dairy-free Chestnut Spice Tuffles

This is a tasty seasonal treat that's celiac friendly. Yields about 18 truffles.

1/2 lb coverture
1 1/2 T agave nectar
2 tsp orange blossom honey
6 shakes nutmeg powder (I was out, so I used allspice instead)
2 shakes clove powder
1 shake ginger powder
1 T cacao nibs
6-7 medium sized chestnuts, roasted and chopped

  1. Temper chocolate
  2. Stir together all ingredients, except chestnuts, until it reaches truffle consistency
  3. Roll out each truffle and dip all sides except one in chopped chestnuts
  4. After truffles have been rolled and dipped, pour a drop of orange blossom honey on each and sprinkle a little bit of nutmeg and/or clove powder on top
  5. Let sit until hardened, do not refrigerate

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