Dark Chocolate Truffles
Betsy Cohen of Desserts Required’s Brownie Batter Truffle recipe inspires this Ninja Baker’s Dark Chocolate Truffles. Luxurious and easy-to-make (thank you Betsy!) truffles serve as a splendid canvas for Pocky crumbles. Crunchy Chocolate Banana Pocky, Cookies and Cream Pocky and Matcha Pocky crumbles are some of my favorite garnishes. Please do let me know which Pocky crumble you prefer.
This recipe is adapted from Desserts Required’s Brownie Batter Truffles recipe.
- 2 ounces bittersweet (60% cacao) chocolate
- 6 tablespoons unsalted butter
- ¼ cup coconut flour
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 pasteurized eggs (Davidson’s is a good choice)
- Dash of salt
- 1¼ cups sugar
- ½ teaspoon vanilla extract
- 1 package of Chocolate Banana Pocky
- 1 package of Cookies and Cream Pocky
- 2 tablespoons of Japanese matcha green tea powder
- 1 package of Matcha Pocky
Place the chocolate and butter into a microwave safe dish. Drape a paper towel on top. Melt in the microwave for about 30 seconds. Stir and set aside.
In a small bowl whisk together the flours, baking powder and salt. Set aside.
In a mixing bowl, beat together the eggs and salt. Slowly add in the sugar. Next pour in half of the chocolate mixture. Add half of the flour mixture. Pour in the remaining chocolate followed by the flour. Add the vanilla.
When combined well, cover with plastic wrap for an overnight stay in the freezer.
Note: Best to tuck the wrap around the truffle batter – much like custard.
Crumble the Pocky (one package at a time) in a food processor while waiting for the batter to soften just a bit (about 5 minutes.) With a mini ice cream scoop, shape the truffle batter into small balls. Roll the chocolate truffle balls in the Pocky crumbles. If creating Matcha Pocky Chocolate Truffles, roll the chocolate truffles first in matcha green tea powder.