I’m not over exaggerating when I say that I basically always (!) have a batch of rolled chocolate balls in my freezer. Ready for everything from spontaneous and less spontaneous snacking to just-come-home-from-long-running round and I-don’t-know-what-I-should-cook-for-dinner-so-I-must-probably-think-over- a-chokladboll. In other words, they’re good to have on hand.
I usually use one and the same recipe, my foolproof basic recipe for chocolate balls, which I usually shape into balls and rolls in different things. But sometimes it becomes a bar or a cake. Sometimes with frosting on, sometimes with drizzled chocolate, sometimes topped with crushed nuts. Sometimes I roll the balls in cocoa and roll with melted chocolate and tops with dried lingonberries and salt. Like here. Today I offer the basic recipe, and tips on some different things to roll in and roll over – test for yourself and maybe you will find your new favorite!
Hugs from Thess
Chocolate And Cinnamon Truffles With Dried Berries And Flake Salt
(makes 16 balls)
1 ¼ cup oatmeal
⅓ cup cocoa
1 tablespoon ground cinnamon (alternatively one tablespoon strong coffee for a coffee touch. Use only one additional tablespoon water in that case)
1 pinch of flake salt
12 fresh dates, pitted
2 tbsp light tahini
2-3 tablespoons water (start with a smaller amount and add enough to get a decent sticky dough)
To roll in:
dark chocolate, as dark as you like! My favorite is 99%.
dried flower sprinkles
Mix oatmeal, cocoa, cinnamon and salt to a fine crumb. Add the dates and mix to crumble. Add tahini and water and mix until you get a creamy chocolate ball dough. Form into 16 balls and roll in cocoa.
Melt the chocolate over a water bath. Let cool slightly. Pour a spoonful of melted chocolate on top of each truffle, sprinkle on top your dried berries, dried flowers sprinkles or flake salt. Let cool. Store in the fridge as they are the best served well chilled! Enjoy to your heart’s content!
This is a guest post. The opinions expressed are the writer’s own.