Ice Box Chocolate Truffles*
Warm weather putting a dent into your chocolate eating? This straightforward recipe makes a decadent treat that can be stored- and served- straight from the refrigerator.
We were inspired by a traditional Sicilian dessert, this large-format truffle “log” is - a luxurious concoction of chocolate, beet powder, balsamic vinegar and chopped dried fruit and nuts that is chilled, sliced or rolled and coated in cocoa powder.
Makes a 6-inch truffle logs, or 1/2 pound of rolled truffles
Preparation time: 20 minutes | Cooling Time: 2 hours
*Ingredients provided in Kit are marked with asterisk below
You’ll Need:
4 ounces bittersweet chocolate chips (about 1/2 cup)*
2 tablespoons unsalted butter or coconut oil
2 teaspoons beet powder*
1/4 cup stemmed and chopped dried Mission figs and/or dried cherries
1/4 cup roasted and skinned hazelnuts and/or pistachios, chopped
2 teaspoons aged balsamic vinegar (vinegar powder included in kit)*
1/4 teaspoon fine sea salt
Confectioners’ sugar or cocoa powder, for dusting
Place chocolate chips and butter in a medium-sized metal bowl over a saucepan of simmering water. Heat, stirring occasionally, until the about 3/4 of the way melted. Remove from heat and stir until smooth.
Fold in salt, dried fruit, nuts, and beet powder. Add balsamic vinegar and stir until just mixed. Cover and allow to sit at room temperature until cooled and firm but still moldable, about 1 hour.
To make a truffle log, lay a parchment paper sheets on the work surface. Spoon truffle mixture onto bottom third (closest to you) of the parchment sheet. Roll away from you tightly, squeezing parchment to mold mixture as you roll, to form a roughly 6-inch-long, 2-inch-thick cylinder. Pat outer ends of parchment to shape; twist parchment ends tightly to seal. Wrap parchment rolls in plastic wrap or place in an air-tight container. Chill for at least 1 hour.
To slice and serve truffle log, unroll and sprinkle powdered sugar over the tube of chocolate and on the parchment paper. Roll, patting with fingertips, until coated on all sides. Allow to warm up for 15- 20 minutes before slicing into 1/2-inch rounds with a sharp knife.
To make rolled truffles, scoop out small balls with a melon baller or spoon onto one of the parchment-lined baking sheets. Roll each one briefly in the palms of your very clean (or gloved) hands. Place truffle into a bowl of cocoa powder and use a spoon to move it around to coat. Shake off excess powder, and then transfer truffles onto a parchment-lined baking sheet. Refrigerator for 15 minutes to set the powder, then wrap in plastic or in an air-tight container. Chill for at least 30 minutes before serving.
Long term storage (or gifting instructions)- These truffles will keep in an air-tight container at a cool room temperature for around 2 weeks, or frozen for up to 2 months. If freezing truffles, bring them back slowly to room temperature before serving by placing in the refrigerator for at least 8 hours or overnight. Then allow to sit at room temperature for 30 min to 1 hour for the creamiest texture.
Serving ideas- pair with crusty sourdough baguette or a spiced biscuit cookie like Biscoff and a fruity dessert wine like tawny port.