Ice Chocolate Truffles with Cloudberries

This truffle is a real treat to pair up with a cup of coffee after a grilled meal. It’s also a
genuine health food made from the darkest chocolate, cold-pressed coconut oil, egg yolks,
and cloudberries from a mountain swamp.

Even dark chocolate often contain lots of added sugar, so make sure that you opt for
varieties with the highest cacao content you can find.

Ice Chocolate Truffles with Cloudberries
• 3½ oz. (100 g) dark chocolate (85–90% cacao)
• 1⅓ fl. oz. (40 g) cold-pressed coconut oil
• 2 organic egg yolks
• 3⅓ fl. oz. (100 ml) cloudberries (or yellow raspberries)
• a pinch of crumbled salt flakes
• unsweetened cocoa powder

Break the chocolate into small pieces and melt it together with the coconut oil over low
heat. Meanwhile, whip the egg yolks until very thick with a handheld mixer.

Mash the cloudberries lightly and mix them in with the salt and the chocolate/coconut oil
mixture. Salt brings out the chocolate flavor even more, thereby making the truffles even
more delectable.

Stir some of the chocolate into the yolks and keep stirring until smooth. Then fold in the
remaining melted chocolate; the truffle mixture thus becomes nice and smooth. Fill small
confectionary paper cups with the chocolate, as you would for ordinary candy preparation.

You can also leave the truffle mix to sit for a few hours in the refrigerator until it thickens.
Use a melon baller or a teaspoon dipped in lukewarm water to make small balls. Place the
truffles on a platter and put them back in the refrigerator to chill again. Sift some cocoa
powder over the truffles through a tea strainer just before serving.

Store the truffles in the refrigerator or freezer, and remove them a little before they are to
be enjoyed. Sift some more cocoa powder over them at that point.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund