Handmade Luxury Christmas Truffles

Nutritional Information: 

Makes 30 with 112 calories each

Over the years I’ve experimented more times than I can remember with handmade truffles as potential Christmas presents. I’ve literally got my hands dirty over and over again testing out one variation or another, and I can safely say (chocolaty hand on heart) that these are far and away the best and most wonderfully Christmassy truffles in the whole world. They are the ideal end for any winter meal, or a lovely handmade gift.

What you need:

  • 300g milk chocolate
  • 3 tbl spoons coconut oil
  • 300ml coconut milk
  • Your preferred blend of festive spice. I used 1tsp cinnamon, 1tsp mixed spice, 0.5 tsp nutmeg
  • 1 drop of vanilla essence
  • Your choice of toppings. I used 10g pistachios broken into small pieces, 10g desiccated coconut, 10g flaked almonds and 3 tbsp dark cocoa powder. It would also be great with other chopped nuts or chopped dried fruit such as cranberries, cherries or apricots
  • Optional – 1tsp kirsch / 1tsp amaretto / 1tsp Cointreau
  • Pinch of salt – this always makes chocolate more chocolatty

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It’s super simple:

  • Whilst the chocolate is still in the packet, break it up into small pieces, with your hands or hit it with a rolling pin – depending on how angry you’re feeling
  • Put the broken up chocolate into a bowl along with the coconut oil

     

  • Heat the coconut milk in a saucepan until it starts to boil, then pour into the bowl with the chocolate and oil and stir until it has all melted together
  • Stir in the vanilla, and any alcohol you’re using until totally combined
  • Cover the bowl with clingfilm and leave for a few hours, or overnight to set

     

  • Once the chocolate has set (there will still be a little give to it if you’ve added alcohol) use a pestle and mortar, or hand blender, to break / chop your nuts
  • Toast your nuts in a heavy based pan, one type at a time. You need to keep a close eye on them as they burn quickly, especially desiccated coconut. As soon as they start smelling lovely, it’s time to take them off the heat and sprinkle them onto a chopping board where you can roll your truffles

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  • This is where it gets messy (aka, the best bit). Use your hands to scoop out the chocolate and roll into balls between your hands. When you’re happy with the size and shape roll in on of the toppings you’ve prepared and put onto a plate

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  • Continue this until you have made all of the truffles in their different toppings and then put in the fridge until you’re ready to serve
  • Be the most popular person at the Christmas party

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