Truffles. Gorgeous rounded finesse, at it’s best, a few mouthfuls of chocolate that melt on the tongue and descend one into the abyss of flavour.
Insert into them your most decadent dreams. Make your taste buds water with salted caramel; heat them gently with chocolate and spices, lace truffles with liquor for a heady experience, invigorate yourself with zest and ingrain them upon your memory with the acquisition of nuts.
Their versatility knows no end, paired with strawberries on a date, champagne at a celebration, after dinner with a conversation that scintillates, and my favourite reason to eat truffles? Just because.
Chocolate requires no health exceptions; the type that isn’t pumped with sugar, but made with the best of the earth has amazing antioxidant properties to nourish you. Chocolate done well is the most fragrant, deep and delicious food experience out there.
You can call me a snob, but I don’t throw myself at any old chocolate bar. Swiss chocolate is one of my favourites but having said that, given that I love to indulge in it at Christmas, it is worth making your own that will make you glow inside out.
These dark coconut chocolate truffles are a far cry from the exquisite artwork that goes into creating those stunning artisan ones but these are so rich and delicious you won’t mind. Remember, like with everything, balance is important and these a sweet treat. They are lovely to serve to guests and can make a great handmade gift.
Makes about 20
80g of dark chocolate, ideally made with cacao (I used Alter Eco Blackout)
170g of coconut cream
Juice and a little zest of half a Navel orange
1tsp pure vanilla essence
1/2tsp cinnamon (optional)
Cacao to sprinkle with (optional)
Line a large tray with parchment paper.
Melt your chocolate in bowl over a saucepan of gently simmering water. Be careful not to burn the chocolate.
Add your coconut cream a tablespoon at a time and incorporate it into the chocolate. Keep doing this until all your coconut cream is mixed into the chocolate. It will get thicker – don’t worry.
Add the juice, zest and vanilla and mix into the truffles. I added a pinch of cinnamon, but it’s optional.
Place the bowl in the fridge for about half an hour, so the mixture cools so you can mold it easier. Once it’s cool, make relatively round bite-sized spheres with the chocolate mixture and place on the parchment paper. Work quickly. (I like to do this right next with my tray in the fridge and I just form the truffles and throw them in.)
Once all of them are made, leave them in the fridge let for about an hour and sprinkle them with a little cacao once they have set if you wish. I like to store mine in the fridge but leave them out for about fifteen before serving so they get soft and gooey.