REALLY simple truffles with lots of great cocolate flavor and an unusual sourness from sea-buckthorn. Try them chocolate dipped as well!
- Carefullt heat the berries in a pot. They’re supposed to get warm to release their juice better - not boil!
- Pass the berries through a sifter and collect the juice.
- Mix the icing sugar with the juice until the sugar has dissolved.
- Chop the chocolate into small pieces.
- Bring the cream to a boil and then take it off the heat. Put the chocolate into the cream and give it a stir until the chocolate has melted and are completely incorporated into the cream.
- Mix 2-3 tablespoons of the juice into the smooth, dark chocolate. Taste. You’re supposed to clearly feel the sourness of the juice. If you don’t, add a little more juice. But not too much since the truffles won’t set then.
- Pour the chocolate into a plastic box (approx 15x20 cm).
- Cool for at least 2 hours.
- Take out pieces the size of teaspoons from the chocolate and roll them into small balls. Put them in a bowl with cocoa.
- Dust the truffles with cocoa an all sides and put them on a plate. Cool again.
Done! Now they are ready to serve with a strong espresso!