Two versions of chocolate truffles, one with ground almonds and one with cranberry juice.


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Photography by Johanna Levomäki. Food by Jatta Heinlahti. Styling by Minna Lilja

MAKES 20 PIECES OF EACH FLAVOR

ALMOND TRUFFLES
7 ounces dark chocolate
1⁄3 cup whipped cream
1 tablespoon ground almonds
1 teaspoons cinnamon
1 tablespoon cream liqueur
blueberry powder and glitter dust, for topping

CRANBERRY TRUFFLES
7 ounces dark chocolate
1⁄3 cup whipped cream
scant ¼ cup cranberry juice
cranberry powder, edible glitter dust, for topping

  1. Bring the cream and juice to a boil in a pan. Dice the chocolate. Take the pan off the heat and add chocolate, stirring the mixture until the chocolate is completely melted. Let the mixture cool in the fridge for a couple hours.
  2. Put cranberry powder and glitter dust on small plates. With a spoon, take chunks from the chocolate mass, and roll into balls by hand. Roll the balls in the berry powders. If the chocolate mass warms up too much, put it in the fridge for a while.
  3. Let the truffles harden in the fridge for a few hours.

TIP:

To assemble truffle pyramid: Make a cone out of oasis sponge or cardboard. Cover the cone with golden silk paper. Attach the truffles to the cone with cocktail sticks. Decorate the cone with bay leaves, sprinkled with glitter dust.



Two versions of chocolate truffles, one with ground almonds and one with cranberry juice.
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