- 200 g pitted dates
- 100 g peanut butter
- 50 g honey
- 100 g oatmeal
- 50 g ground coconut
- zest of 1 orange
- 1 dose espresso coffee
- 250 g ION PÂTISSERIE classic couverture
Place the pitted dates, peanut butter, espresso coffee, and honey in a food processor and beat until they mix to a paste.
Next, empty the paste into a bowl and add the rest of the ingredients, while stirring by hand, until they form into a smooth dough.
As soon as the dough is ready, shape it into balls to the size of your preference, and then place them onto a plate.
Right after, melt the 200 g of chocolate couverture over a bain-marie, and then finely chop the remaining 50 g couverture.
When the chocolate couverture melts, remove it from the fire and place in it the finely chopped chocolate couverture. Stir well with a mariz, until it forms into a homogeneous glossy mixture.
Afterwards, using 2 forks, dip the truffles one by one in the melted chocolate couverture. On one fork sits the truffle and with the other pull the superfluous chocolate that runs under the first fork that the truffle sits.
Finally, place the truffles on a large plate or a pan, which has already been lined with parchment paper, and refrigerate until the chocolate frosting chills.