Rocky Road Truffles

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Recipe's preparation

Rocky Road Truffles





Grate 200g dark chocolate (broken into peices) for 5 seconds, speed 8 and set aside. 

2. Chop 140g pistacios for 5 - 10 seconds on speed 8 and set aside. 

3. Chop 40g of almonds for 10 seconds on speed 8 or until almond mill consistency acheived. 

4. Clean and dry the bowl. 

 

5. Mill 60g sugar for 3 seconds, speed 9 to form caster sugar.

6. Add to the sugar, 110g cream and heat for 3 mins, 60 degrees, speed 2 or until sugar dissolves. Cook the cream for an extra 2 mins at 100 degrees, speed 2 until just boiling. Tip the cream mixture into the grated dark chocoate and stir until smooth. Cool to room temperature. 

7. Once cooled, stir into the chocolate mixture the mini marshmallows and soft lollies along with the almond meal and 40g of the chopped pistachios (the remainding pistachio is for the coating). Chill the mixture in the fridge until almost set (around 1 hour). 

8. Line a tray with baking paper. Using 1-2 teaspoons of mixture shape to form balls and then return to the fridge to chill until set. 

For the Truffle coatings:

1. Tip the shredded coconut and the remainding chopped pistachios into a bowl each. 

2. Grate 200g dark chocolate for 5 sec, speed 8 and then melt for 2 mins, 50 degrees, speed 3 or until melted. Dip the balls into the dark chocolate and roll in the pistachios and return to the fridge to set. 

3. Repeat the process with the 200g white chocolate and roll these balls in the shredded coconut. 

Makes approximately 24 balls.