TRUFFLES WITH POMEGRANATE JAM
Prep time
Total time
AUTORE: Sonia Monagheddu | OPSD blog
TIPO DI RICETTA: Dessert
PORZIONI: 10
INGREDIENTI
- For 10 truffles
- 200 g of Digestive biscuits
- 100 g of pomegranate jam
- For the coating (discretionary)
- coconut powder
- ground toasted hazelnuts
- ground pistachio nuts
- unsweetened cocoa powder
- icing sugar
COME PROCEDERE
- Place the ingredients for the coating each in its own little bowl and set aside.
- Line a baking tray with baking paper.
- For the truffle mixture, blend the Digestives and the pomegranate jam in the bowl of a food processor until you have a smooth and blended mixture. (*)
- Using a teaspoon, shape the truffle mixture into little balls and gently roll them in the different variety of coating until evenly well-coated.
- Arrange the truffles at intervals in the baking tray and keep them in the fridge for at least 2 hours.
- Take your truffles out of the fridge just before serving them.
NOTE
You can refrigerate the truffles and eat them within 2 days.
(*) If the truffle mixture is too soft, add some other biscuits. If it is too dry, add a teaspoon of jam at a time.
(*) If the truffle mixture is too soft, add some other biscuits. If it is too dry, add a teaspoon of jam at a time.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/tartufi-confettura-melograno/