Healthy Salted Dark Chocolate Peanut Butter Oatmeal Truffles Recipes

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Salted Dark Chocolate Hazelnut Caramel Truffles image

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Provided by MariaTheSoaper

Categories Desserts Candy Recipes Truffle Recipes

Time 12h40m

Yield 28

Number Of Ingredients 8

Ingredients

1 cup chocolate-hazelnut spread
⅓ cup white sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon coarse sea salt (such as Diamond Crystal®)
½ cup unsweetened cocoa powder
1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

Steps:

Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
Refrigerate caramel mixture until firm, at least 3 hours.
Spread cocoa powder into the bottom of a wide, shallow bowl.
Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
Cover truffle balls with plastic wrap and chill overnight or 8 hours.
Line a 13x9x2-inch baking sheet with aluminum foil.
Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g

DARK CHOCOLATE PEANUT BUTTER TRUFFLE RECIPE BY TASTY

Dark Chocolate Peanut Butter Truffle Recipe by Tasty image

Here's what you need: chocolate chips, heavy cream, peanut butter, peanuts

Provided by Merle O'Neal

Categories Desserts

Yield 4 servings

Number Of Ingredients 4

Ingredients

3 cups chocolate chips
2 cups heavy cream
1 cup peanut butter, melted
1 cup peanuts, crushed

Steps:

In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
Pour mixture into a bread pan.
Allow to sit in the refrigerator for an hour to cool down.
With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).
In a small bowl, melt peanut butter. On a cutting board, crush peanuts.
Dip the truffle in melted peanut butter.
Roll in crushed peanuts.
Place back in the fridge for 10 minutes.
Nutrition Calories: 1108 Fat: 110 grams Carbs: 28 grams Fiber: 8 grams Sugars: 10 grams Protein: 31 grams
Enjoy!

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