Truffles… like I said last year, call me a snob, but I can’t throw myself at any old chocolate bar. I’ve been making truffles at Christmas for about ten years now. It’s a thing.
The first time I made truffles was for a Christmas party at Queen Mary School of English and Drama where I was everything but a thespian in 2005. Like with everything at the age of twenty, I winged it and for some reason knocked it out the park. Back then the extensive list of what I could cook included popcorn (microwave free), pesto mixed with couscous and truffles.
It was the year I temporarily became a vegan (something to do with the personal and the political) and discovered Green & Blacks. The first time I tried organic dark chocolate coincided with the winter of my first and very real heart break. These days I find myself thinking about that girl, the one who wore Ugg boots, pearls and pashminas while dreaming of love and how it would all look.
Hard to believe a decade has passed since then, university feels like a lifetime a go – but then I suppose it was. Life’s natural ebb and flow changed many things but making truffles at Christmas stuck and became a tradition. Which is ironic, because thankfully those traditional ideas I had of love disappeared.
Even though I’ve used different chocolate bars over the years and love Alter Eco, as a tribute to my nostalgia and ten year anniversary with truffles at Christmas, in a world where everything is changing, it only seemed fitting to return to where it all started, with a bittersweet bar of Green & Blacks.
Spiced Christmas Truffles
This year I’ve stepped up my game and made these truffles even more decadent. I highly recommend using some good quality chocolate, if you’re brave enough to make your own bar, kudos! Chocolate does better when it’s elevated, a hint of spice or salt will take your truffles to another level. If you have better things in your spice cupboard, trust in your instinct or if you are open to it, trust in mine and try out this recipe. These truffles make a great gift or treat for your loved ones!
- (Makes 10)
- 1 bar of Green & Blacks Organic Dark Chocolate
- Zest of a clementine
- 1tbsp clementine juice
- 1/8tsp cinnamon
- 1/8tsp nutmeg
- 1tsp almond essence
- 1tsp vanilla essence
- 5tbsp coconut milk
- Cacao, to roll in
- Melt your chocolate in bowl over a saucepan of gently simmering water (bain marie). Be careful not to burn the chocolate.
- Once the chocolate has melted set it aside. Stir in the zest, juice, spices, almond essence and vanilla essence.*
- Wait about ten minutes or so and then stir in the coconut milk well. Put it in the fridge to firm up, it will need a couple of hours.
- Line a tray with parchment paper.
- Once the mixture has set a little and can be moulded, working quickly roll out ten balls, set them on the parchment paper and put the truffles back in the fridge.
- After about half an hour you can take them out again and roll them in cacao powder. You can store them in the fridge for several days and take them out ten minutes before serving!
- *At this point it might look a little gloopy, don’t worry!