Ingredients
Scale
- 1/2 cup oat flour
- 2 Tbsp cocoa powder
- 1 tsp espresso powder
- Sea salt to taste
- 1/4 cup maple syrup
- 1/4 cup + 2 Tbsp mascarpone cheese
- 1 cup dark chocolate chunks or chips
Instructions
- In a large bowl mix together oat flour, cocoa powder, espresso powder and sea salt until fully combined. In a seperate bowl whisk together maple syrup and mascarpone cheese with a fork. Pour wet ingredients into dry and stir until a dough forms. Place dough in the freezer while you melt your chocolate.
- Place chocolate chunks into a microwave safe bowl and melt in 30 second incremenets, stirring inbetween. It should take around 1 minutes total to fully melt chocolate, being careful not to burn!
- Line a mini muffin liner with mini cupcake liners. I made about 20 truffle cups with the recipe. It depends how large you end up make the dough balls.
- Pour about 1 tablespoon of chocolate into each tin. Take dough out of the freezer and place small balls into each chocolate covered tin. You may need to use a small cookie scoop or tablespoon measuring spoon if dough is super moist.
- Pour remaining chocolate on top, fully covering each ball.
- Place the truffle cups in the fridge for one hour, or until the chocolate has fully hardened.
Notes
- Makes 20-24 truffle cups.
- Keep truffle cups stored in the fridge before eating or until you’re ready to package into gifts!