‘Nduja is a spicy, slightly sour, spreadable pork sausage from Calabria. And it happens to pair wonderfully with chocolate. Seriously, these are so good we won’t be surprised if everyone from Hershey‘s to Ghirardelli gets in on the action.
We won’t even mind if they rip off our recipe, as long as more people get to try this amazing combo.
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Makes: About 12 truffles
For this recipe, you will need:
- 100 grams 70% cacao dark chocolate bar
- 40 grams unsalted butter
- 1 egg yolk
- 60 grams almond or hazelnut flour
- ’Nduja (about 6 teaspoons, or to taste)
- Unsweetened cocoa powder (just enough to fill a small dish for dusting)
- Truffle paper cups (optional)
In a bain-marie, melt the chocolate and butter. Remove from the heat and stir in the egg yolk. Once the yolk is completely incorporated, stir in the almond flour.
Allow the mixture to cool completely to room temperature. Meanwhile, prepare about 12 small hand-rolled balls of ‘nduja. Each should be about ½ teaspoons, or the size of a large pea.
Take about a heaping tbsp of the chocolate mixture, press a depression into the center, place an ’nduja ball inside and form into smooth ball. Repeat until you have used all of the chocolate.
Refrigerate the truffles for at least an hour. Dust in unsweetened cocoa powder and place in truffle cups before serving.
Buon appetito!
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