Fair trade Organic Chocolate-Mango Truffles
Jackie from NousRire, has prepared this chocolate truffle recipe combining the great taste of dried mangoes with dark chocolate for an easy and sublime dessert.
- 1/2 cup of dried mangoes soaked for 10 minutes in boiling water, then drained
- 1/3 cup of Camino Bittersweet (71%) chocolate chips, melted, ideally in a double boiler
- 1/2 cup Camino Bittersweet (71%) chocolate chips at room temperature
- 2 Tbsps of organic maple syrup, more or less to taste
- 3 Tbsps of organic and fair trade coconut milk
- 1 tsp organic and fair trade coconut oil
- Puree the mangoes using a food processor.
- Add remaining ingredients, except for the unmelted chocolate chips and the coconut oil, then blend until smooth.
- Place the mango-chocolate mixture in the fridge for about 3 hours.
- Using your hands, make small balls with the mixture and freeze for 1 hour.
- Melt the remaining ½ cup of chocolate chips and 1 teaspoon of coconut oil in a double boiler.
- Using two forks, quickly dip each ball into the melted chocolate.
- Place the truffles on a baking sheet previously covered with compostable parchment paper.
- Put them back in the fridge for a few minutes and you’re done!
For a final touch, you can decorate the balls with chopped mango pieces, and place them on the truffles quickly before the chocolate freezes, just before placing them in the fridge.
Tada! Your palate will be delighted, guaranteed!
These whimsical truffles contain no dairy products, so you can serve them without hesitation as a vegan dessert! And since these delicious little bites contain only organic and fair trade ingredients, they are guilt-free!