Mangalitsa Recipes

Chocolate Truffles with Greaves

12 oz Heavy Cream
12 oz Bittersweet chocolate, 60%, chopped
½ cup Hazelnuts, toasted and roughly chopped
1 cup Greaves (small pieces of protein left over after you render lard)**
½ cup Cocoa powder, Valrhona

1. Bring cream to a boil.
2. Pour cream over chocolate in a large bowl and let sit for 30 seconds.
3. Whisk until combined, add hazelnuts and greaves, then refrigerate until firm.
4. With a melon baller or small spoon scoop out a truffle about the size of a cherry–they don’t have to be perfect–and roll between your hands to form a ball.
5. Pour cocoa powder into a bowl; drop truffles in. Roll around until fully coated.
6. Serve