The last time I made chocolate truffles I had some of the mixture left over, so I made this recipe to use up the excess. We can’t have chocolate going to waste.
What you need:
- 300g milk chocolate
- 3 tbl spoons coconut oil
- 300ml coconut milk
- 1tsp cinnamon
- 1tsp mixed spice
- 0.5 tsp nutmeg
- 1 drop of vanilla essence
- 1tsp Cointreau
- Pinch of salt – this always makes chocolate more chocolatty
- 10g fresh raspberries
- 1 sprig of mint
Makes 2 pots
It’s nice and easy:
- 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 the amaretto 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, it’s time to start on the raspberries.
- Take the raspberries (keep 2 aside) and put into a pan with 50ml of water and bring to the boil. Squash the raspberries with the back of a wooden spoon to help to break them up.
- Keep stiring until it has reduced to a thick sauce, then set aside to cool.
- Once cooled spoon some of the mixture into the bottom of a glass, then add a layer of chocolate on top. Keep layering it up until the glass is full, then top off with a raspberry and a mint leaf.