¼ cup (60g) Sabroso tsokolate
2 tablespoons (15g) sabroso cocoa butter
2 cups (500g) Dark chocolate
½ cup (125g) All purpose cream

For coating:
30g Pistachio nuts
30g Coconut flakes
30g Freeze dried strawberries
30g Sabroso cocoa powder
30g Diced cashews
30g Sabroso cacao nibs

In a double boiler, melt together cream, chocolate and sabroso. Stir until smooth. Pour in another bowl, cover and refrigerate to set.
Once soft, portion into balls, and roll into preferred coatings.
To assemble: Brush a cone base with melted chocolate. Arrange truffles onto the cone base, using a toothpick to secure in place.
Refrigerate to set. Serve.

Yield: 46-50 pieces

Recipe Ingr. Cost: 443

Servings: 25 servings
Nutrient Content per serving
Kcal: 170kcal
Protein: 2.3g
Fat: 12.2g

Assemble into a tower, or box as is for holiday gifts
Make this recipe vegan by using coconut cream and vegan dark chocolate
Use other ingredients of your choice when rolling the truffles

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