Bite-size chocolate truffles infused or paired with mango, perfect for Arsenal-themed dessert platters.
ABy Annebala
Servings
18
8 oz dark chocolate
0.5 cup heavy cream
0.25 cup mango puree
1 tbsp unsalted butter
1 pinch salt
0.5 cup freeze-dried mango
0.25 cup cocoa powder
Calories
110 kcal
Protein
1g
Carbs
8g
Fat
9g
Fiber
2g
Sugar
4g
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Make Ganache
1. Finely chop the dark chocolate and place it in a heatproof bowl.
8 oz dark chocolate
2. Heat the heavy cream, mango puree, unsalted butter, and salt in a small saucepan over low heat until steaming but not boiling. Pour over the dark chocolate and let sit for 1 minute, then stir until smooth and glossy.
0.5 cup heavy cream,
0.2 cup mango puree,
1 tbsp unsalted butter,
1 pinch salt
Chill
3. Cover and chill the mixture for 1.5 to 2 hours, until firm enough to scoop.
Shape Truffles
4. Crush the freeze-dried mango into fine crumbs and place it in a shallow bowl. Put the cocoa powder in a second bowl. Scoop and roll the chilled mixture into small balls, then coat each truffle in either the freeze-dried mango or cocoa powder.
0.5 cup freeze-dried mango,
0.2 cup cocoa powder
Serve
5. Chill the truffles for 15 minutes to set the coating, then serve slightly cool.
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