Mangalorean-style Chocolate Truffle

Ingredients

In this Mangalorean adaptation, we infuse the truffle with traditional Mangalorean spices like cardamom and nutmeg, giving it a unique flavor profile. Additionally, we coat the truffle with a mixture of crushed cashews and desiccated coconut, adding a delightful crunch and a touch of coastal Mangalorean flair. We alse have the original recipe for Tartufo di Pizzo, so you can check it out.

• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (60g) crushed cashews 1/2 cup (60g) crushed cashews
• 1/4 cup (25g) desiccated coconut 1/4 cup (25g) desiccated coconut

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 14g, 10g
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a heatproof bowl, combine the chopped dark chocolate, heavy cream, ground cardamom, and ground nutmeg.
2. 2.
   Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
3. 3.
   Stir the mixture continuously until the chocolate has melted and the ingredients are well combined.
4. 4.
   Remove the bowl from heat and let the mixture cool to room temperature.
5. 5.
   Once cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm.
6. 6.
   In a separate bowl, combine the crushed cashews and desiccated coconut.
7. 7.
   Take small portions of the chilled chocolate mixture and shape them into balls.
8. 8.
   Roll each ball in the cashew-coconut mixture until evenly coated.
9. 9.
   Place the coated truffles on a baking sheet lined with parchment paper.
10. 10.
    Refrigerate the truffles for another 30 minutes to set.
11. 11.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Cashews — Make sure to crush the cashews into small pieces to achieve the desired texture in the coating.

Tips & Tricks

• For a spicier twist, add a pinch of chili powder to the chocolate ganache.
• Experiment with different coatings such as crushed almonds or cocoa powder for variety.
• To enhance the Mangalorean flavors, you can add a splash of coconut milk to the chocolate ganache.

Serving advice

Serve the Mangalorean-style Chocolate Truffles chilled as a delightful dessert or as a sweet treat during festive occasions. They pair well with a cup of hot chai or coffee.

Presentation advice

Arrange the truffles on a decorative platter and sprinkle some extra crushed cashews and desiccated coconut on top for an appealing presentation. You can also place them in mini cupcake liners for an elegant touch.