lunedì, maggio 08, 2006

Carob Truffles

An alternative chocolate recipe for a French friend, expat in Canada!! I know she like Bea.. This is for you!!! :-)

Carib truffles

3 bars extra noir biological bitter chocolate
1 tablespoon of milk ( or soy or rice milk)
100 grams of sesam cream
3 egg yolks
100 grams natural carob powder

Break chocolate bars and put them in a pot and melt them in the bagno-maria manner.Add milk, water, and sesame cream to the melted chocolate.Mix well.Add yolks one at a time, mixing until the paste is smooth.Then let cool.After an hour, scoop out little balls ( "truffles") with a teaspoon and roll them in carob powder.Arrange them in a plate and sprinkle them with carob powder.Keepthem dry an cool... Do you like it, Bea?? ;-)

Variants...If you want to make the truffles lighter, you can use a mixter of 50% chocolate and 50 carob powder, which is a good substitute for chocolate, but without sugar!!


Anonymous bea at La Tartine Gourmande said...

Hi Sandra,

This is so sweet of you. Thanks so much and you are right, I love love darkchocolate! ;-)

Question, what is sesam cream?


10:16 PM  
Blogger Gourmet said...

Dear in italy it's like a Tahini..a paste made from sesame seeds, used primarily in hummus and baba ganoush..A thick paste made of ground sesame seed..!!
Sorry, but I think you found this in Canada!

De rien!!

10:30 PM  

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