Rocher Truffle
Cream, chocolate, and hazelnut urbech make these truffles richer and more satisfying, while whey protein adds protein without extra flour or sugar. A whole hazelnut inside gives crunch and brings the candy closer to a classic rocher profile in a lower-carb form. It is a keto dessert for small portions that is easy to prepare ahead and chill well before serving.
Soak the gelatin (5 g) in water (25 g) for 20 minutes and leave it to bloom. Prepare the 85% chocolate (60 g) so it melts easily in the hot cream base. Heat 20% cream (100 g), erythritol (15 g), and rebaudioside M (3 g) almost to a boil, then remove from the heat.
Stir the gelatin into the hot cream, then add the chocolate and let it melt completely. Add hazelnut urbech (40 g), coconut oil (15 g), and whey isolate (25 g), then blend until you get a smooth dense ganache. Keep the hazelnuts (20 g) aside for the centers of the candies.
Transfer the ganache into a clean container, cover it directly with film, and cool it completely. Refrigerate the mixture for at least 12 hours. Once stable, shape small truffles, placing a hazelnut into the center of each one, and chill them again for another 2 hours.
Serve the truffles chilled. If you like, coat them with chocolate or leave them soft without an extra shell. Store the dessert in a closed container in the refrigerator for up to 5 days.
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