Recipe #2: Raspberry Sorbetto Truffles

Villakuyaya Recipes
Written By Tania Molina

Experience the delicious blend of tangy raspberry sorbet, smooth chocolate coating, and crunchy pistachio topping with these delightful raspberry sorbetto truffles.

Ingredients:

  • 1 pint of raspherry sorbetto

  • 1 cup of Villakuyaya Couverture Chips 65%

  • 2 tbsp coconut oil

  • ½ cup chopped toasted pistachios

Directions:

  1. Place parchment paper on a baking sheet. Use a small ice cream scoop to make sorbet balls and put them on the sheet. Freeze for 2 hours.

  2. Melt chocolate chips in the microwave on medium heat in 30-second intervals; then, stir coconut oil into the melted chocolate.

  3. Using a skewer or fork, dip the frozen sorbet balls into the chocolate. Put them back on the baking sheet and immediately sprinkle chopped pistachios on top.

  4. Put the coated truffles back on the baking sheet and freeze until you're ready to serve.

Enjoy your raspberry sorbetto truffles this summer!

Tania Molina
The passion for creating has always been the engine for many entrepreneurial projects. With that moment Tania Molina, an architect by profession and businesswoman 10 years ago, decides mold and bring to life the sweetest idea and relate it to their spiritual practice, Villakuyaya Organic Dark Chocolate. The project started in 2014, with a strategic plan, personal fortitude, an innovative spirit and fresh ideas were polishing step to achieve a product with many attributes and a high value added. Through innovative flavors Villakuyaya bars, her mentor seeks to " rescue the ancestral memory of cocoa from the worldview that weighs it's as food for the gods, stimulate emotions that connect us with the pleasure of being alive, to be here, of spiritual perfection an union with the absolute (yoga philosophy)"
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Recipe #3: Dark Chocolate Ice Cream
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Recipe #1: Choco Frozen Bananas