Who doesn’t love a little chocolate treat? In the world of chocolate, I rank chocolate truffles as being in the royal family of chocolate products. They’re rich, they’re creamy and they’re so darn good. Sadly, I’ve tasted some really disappointing truffles in my time. These are always those that are mass produced without love and care. However, all hope is not lost. Truffles are super easy to whip up at home and are sure to impress. Pre-COVID, I brought these beauties into my office and the team launched on them like a seagull swooping in on a tourist’s picnic on a Dublin seaside.
These truffles are gluten-free, dairy-free and are suitable for vegans and vegetarians. This recipe is an adaption of a recipe by The Little Green Spoon. If you don’t like the taste of coffee or would rather not include coffee, simply omit it. Similarly, if you really love the taste of coffee, add in another teaspoon – note: you may need to increase the sugar too to offset the bitterness of the coffee.
Hope you enjoy.
100g dark chocolate
100ml full fat coconut milk
4 tbsp caster sugar
2 tbsp instant coffee
2 tbsp almond butter
Pinch of salt
Cocoa powder and icing sugar, for dusting
Melt the chocolate in a large mixing bowl in the microwave or over a saucepan of barely simmering water.
In a small saucepan, heat the coconut milk, instant coffee and coconut sugar until it’s just coming to the boil. Whisk in the nut butter and a pinch of salt until smooth.
Pour the hot coconut milk over the chocolate and stir gently until the chocolate melts fully.
Place a layer of clingfilm over the mixture, making sure that it touches the chocolate (this will stop a skin forming) and chill in the fridge for at least 2 hours or overnight.
Using clean hands, shape into balls and roll in cocoa powder, icing sugar or a mixture of both. Store in the fridge and serve at room temperature.