Chocolate Truffles

by | Jul 3, 2023 | 2 comments

AuthorTessaCategoryDifficultyIntermediate

Crunchy on the outside and deliciously soft in the middle, these decadent chocolate truffles will be a winner with the whole family!

Yields16 Servings
Ingredients
Center
 1 cup coconut cream (refrigerated over night)
 2 tbsp maple syrup
Coating
 1/2 cup hazelnuts
 1 tsp coconut oil
Directions
Filling
1

Combine all of the filling ingredients in a pot over a low heat. Stir until the cacao chips have totally melted and all ingredients are combined. Set aside.

2

Using half circle moulds, use a teaspoon to spoon the mixture into each mould. Save some of the mixture.

3

Freeze for at least 1 hour and remove from the freezer. Use the chocolate mixture to "glue" two halves of together to shape a ball. Repeat with the rest of the mixture and return to the freezer to set.

Coating
4

Preheat oven to 180 degrees Celsius.

5

Blitz the hazelnuts in a food processor for 5 seconds (keep slightly chunky).

6

Transfer the hazelnuts onto a lined baking tray and bake for 5 minutes. Remove and cool.

7

Heat a pot over a low temperature and add the coconut oil, cacao chips and salt.

8

Stir until the cacao chips have completely melted. Remove and cool completely.

9

Remove the balls from the freezer and coat in the chocolate mixture and sprinkle with the crushed hazelnuts (and/or cacao powder). Return to the freezer to set.

10

After an hour or so, remove from the freezer and store in the refrigerator.

Ingredients

Ingredients
Center
 1 cup coconut cream (refrigerated over night)
 2 tbsp maple syrup
Coating
 1/2 cup hazelnuts
 1 tsp coconut oil

Directions

Directions
Filling
1

Combine all of the filling ingredients in a pot over a low heat. Stir until the cacao chips have totally melted and all ingredients are combined. Set aside.

2

Using half circle moulds, use a teaspoon to spoon the mixture into each mould. Save some of the mixture.

3

Freeze for at least 1 hour and remove from the freezer. Use the chocolate mixture to "glue" two halves of together to shape a ball. Repeat with the rest of the mixture and return to the freezer to set.

Coating
4

Preheat oven to 180 degrees Celsius.

5

Blitz the hazelnuts in a food processor for 5 seconds (keep slightly chunky).

6

Transfer the hazelnuts onto a lined baking tray and bake for 5 minutes. Remove and cool.

7

Heat a pot over a low temperature and add the coconut oil, cacao chips and salt.

8

Stir until the cacao chips have completely melted. Remove and cool completely.

9

Remove the balls from the freezer and coat in the chocolate mixture and sprinkle with the crushed hazelnuts (and/or cacao powder). Return to the freezer to set.

10

After an hour or so, remove from the freezer and store in the refrigerator.

Chocolate Truffles
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2 Comments

  1. Tamara

    Hi there,
    I just love your recipes, but whenever I go to print one out, the page is blank. Any suggestions? It may just be a settings error on my computer, but I’m not sure where to look. For example, the page is blank except the very last line at the bottom saying – Mezze-platter or lemon drop cupcakes.
    Thanks for your help, in advance.
    Cheers
    Tamara

    Reply
    • Tessa

      Hi Tamara, we are very sorry about this! Our team is working hard to get this issue fixed, however it is still taking some time. I have sent you an email with the truffle recipe as a PDF document that you can print. I would also be happy to do this for any other recipes you would like 🙂

      Reply

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