Gluten Free Chocolate Truffle Tartlets

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Chocolate Truffle Tartlet

Base:

1/2 a box of gluten cereal (I used Nature’s Path Organic, Sunrise Crunchy Honey)
4 tbsp. unsalted butter

The filling:

12 oz dark chocolate
2/3 cup heavy (double) cream
2 tsp vanilla extract
1/3 cup premium cocoa powder

Instruction

1.Place the cereal into a food processor and pulse until crumbed and then add in the butter and pulse again until crumbs are evenly coated
2.Spoon the crumble into individual cupcake cases and press firmly into the sides and bottom of the cases and place to one side
3.Heat the cream in a sauce pan on a low to medium heat
4.Well the cream is heating break the dark chocolate into a bowl
5.Once cream has been heated but not boiled pour over the broken chocolate and stir until all chocolate is melts, then add the vanilla
6.Pour into the prepared shells covering evenly and leave in fridge to set over night
7.Once set, before serving, sprinkle the cocoa powder over the top using a sieve

Instead of the vanilla you can add in any extract or spice that you desire, almond, coconut, orange, chilli…etc.

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