After making Kombucha whoopie pies last month in Germany, there leftover kombucha syrup leftover. When life hands you leftover kombucha syrup, I say make some truffles.
These were super simple to make. They are sweet because of the milk chocolate. you can us whatever coating you like, confectionary sugar, cocoa powder, white or brown granulated sugar but I tried something different this time and use metallic gold edible glitter.
The gold crystals provided a little crunch in addition to extra sweetness.
To make the syrup I used my favorite Kombucha drink Carpe Diem.
Kombucha has many supposed health benefits from everything to cancer recovery to sharpening eyesight.
I just like the taste. Carpe Kombucha Truffles!
- 2 tablespoons butter
- 1/2 cup heavy cream
- 8 oz. milk chocolate chopped
- 4 tablespoons kombucha syrup (recipe follows)
- Edible glitter or your choice for coating truffles
- Place chopped chocolate in a heat proof bowl and set aside.
- In a saucepan heat cream and butter together stirring until combined.
- When butter/cream mixture starts to boil, remove from heat and pour over the chocolate.
- Stir until all chocolate pieces have melted.
- Add syrup and stip until combined.
- Cover with plastic wrap and refrigerate until mixture is solid.
- Place edible glitter in a shallow dish, remove truffle mixture from fridge.
- Using a teaspoon, scoop out a small portion and form into a ball by rolling it between your palms.
- Roll in glitter to coat and place on a plate.
- When all truffles have been formed return plate to fridge until ready to serve.
Makes about 22 truffles