Truffles with dates, almonds - speculoos

·         For about 15 truffles:

120 g speculoos
60 g whole or powdered almond
180 grams of Pitted Deglet Nour dates
60 g raisins
1/2 tsp vanilla extract

You can also add a pinch of spices to enhance their aromas.

Optional but it's better: roast almonds and speculoos.
Preheat the oven to 150 degrees C. Spread speculoos and almonds (or powder) on a baking sheet. Bake for 10 minutes. Allow cooling completely.

In the bowl of a blender, mix the speculoos. Set aside 30 grams to coat the truffles.

If using whole almonds, put them in the blender and mix to crush them then add the dates, raisins, vanilla, and 90 grams of speculoos. Mix until you get a puree, more or less coarse depending on your taste. Not too rude anyway otherwise you will not be able to form balls.
Form balls the size of a walnut. Roll them in the speculoos powder.
Store for 2 hours, or longer, in the refrigerator before tasting.

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