Ingredients
3/4 cup heavy cream
12 oz dark chocolate, 2/3 chopped, 1/3 melted
1/3 cup peanuts, crushed
1/3 cup cocoa powder
Method
Sources
📖
RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Pour cream into a small saucepan and bring to a boil, stirring. Add chopped chocolate and stir until melted. Cool to room temperature. Divide between 2 bowls. Add nuts to one bowl. Chill 2 hours until firm. Roll heaped teaspoonfuls of mixture into balls. Coat half in cocoa powder and remaining half in melted chocolate. Chill until ready to serve.