Prep Time: 40 Minutes | Chill Time: 3 Hours | Total Time: 4 hours | Difficulty: A bit fiddly
Hello my lovelies! What better way to Valentine (that’s a verb now) than with an indulgent treat that everyone can enjoy? Beautifully smooth rich chocolate truffles with no gluten, dairy or eggs. They come together with ease and disappear just as quickly… Use the best quality chocolate you can for the best tasting truffles. I made these with Whittakers Destinations Madagascar 82% and they came out fab. While today we’re adding a little matcha to recreate one of my favourite treats from Japan you can use this base recipe and flavour the truffles how you like. A little espresso powder, a little orange oil, a little peppermint extract, a little cinnamon and chilli powder. I’ve given two variations in the ingredients.
This is a small batch, so if you need to make more (for people other than your squeeze) just double up. Keep the truffle ganache in the fridge until you’re ready to roll the truffles and work quickly if your kitchen is warm. You can either dust in cocoa powder or dip in more melted chocolate but allow extra time for dipping as you’ll need to freeze the rolled truffles for an hour or so before you dip!
In a small saucepan over a low heat dissolve the sugar into the water before letting it boil. It should be completely clear.
Add the cocoa and whisk to combine. Boil the syrup for 30 seconds before removing from the heat.
Finely chop the chocolate and pop it in a heatproof bowl. With a silicone spatula stir in about half of the syrup to get the chocolate melting. Once it’s starting to come together stir in the rest of the syrup. Don’t whisk the mixture too much or it will get chewy. Stir in any flavourings.
Pour the ganache into a container and press plastic wrap onto the surface. This will help prevent moisture from settling on the surface. Let it cool a bit before transferring to the fridge to set up.
When the ganache is firm use a small cookie scoop or measuring spoons to scoop out even portions.
With hands lightly dusted with cocoa, roll each into a ball. If you want to stop here and dust the truffles heavily with cocoa you can do that. You will need to keep them in the fridge so they stay nice and firm, especially if the weather is warm.
Otherwise pop them into a container in a single layer and freeze for an hour so they get very firm and cold. We’re going to do a cheaty bit of quick tempering in the microwave. Chop the chocolate and heat in 30 second bursts until melted. Stir the chocolate gently till smooth. Leave it sitting on the bench for 10 minutes to cool a bit. Then microwave for a further 30 seconds to bring the temperature back up. It’s not scientific but it will give you a better coating than just melting once.
Dip each cold truffle in the melted chocolate and lay onto a sheet of baking paper.
While the chocolate is still tacky sprinkle the truffles with whatever decorations you fancy. Small sprinkles, cocoa nibs and freeze fried fruit pieces are all good starting points.
Let the chocolate set firm before transferring the coated truffles to an airtight container until it’s time to surprise your loved one.
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Vegan Chocolate Truffles
Prep Time : 40 mins | Chill Time : 3 hours | Total Time : 4 hours | Difficulty : A bit fiddly
Makes : 15 to 20 truffles depending on scoop size
Smooth decadent chocolate truffles – perfect for a wee indulgence.
Ingredients:
For the truffles:
- 3/4 cup (150 grams) sugar
- 1/2 cup (120 mls) water
- 6 tablespoons (40 grams) dutch processed cocoa powder
- 5 + 1/3 ounces (150 grams) very dark chocolate (80% cacao)
- Chilli Variation:
- 1/4 teaspoon chilli powder
- 1/4 teaspoon cinnamon
- Green Tea Variation:
- 10 grams matcha powder, sifted
To finish:
- 5 + 1/3 ounces (150 grams) additional dark chocolate
- Sprinkles, cocoa nibs, freeze dried fruit powder, lustre dust
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Small saucepan
- Heatproof bowl
- Microwave save jug
- small cookie scoop or measuring spoons
Directions:
In a small saucepan over a low heat dissolve the sugar into the water before letting it boil.
Add the cocoa and whisk to combine. Boil the syrup for 30 seconds before removing from the heat.
Finely chop the chocolate and pop it in a heatproof bowl. With a silicone spatula stir in about half of the syrup to get the chocolate melting. Once it’s starting to come together stir in the rest of the syrup. Don’t whisk the mixture too much or it will get chewy. Stir in any flavourings.
Pour the ganache into a container and press plastic wrap onto the surface. This will help prevent moisture from settling on the surface. Let it cool a bit before transferring to the fridge to set up.
When the ganache is firm use a small cookie scoop or measuring spoons to scoop out even portions.
With hands lightly dusted with cocoa, roll each into a ball. If you want to stop here and dust the truffles heavily with cocoa you can do that. You will need to keep them in the fridge so they stay nice and firm, especially if the weather is warm.
Otherwise pop them into a container in a single layer and freeze for an hour so they get very firm and cold. We’re going to do a cheaty bit of quick tempering in the microwave. Chop the chocolate and heat in 30 second bursts until melted. Stir the chocolate gently till smooth. Leave it sitting on the bench for 10 minutes to cool a bit. Then microwave for a further 30 seconds to bring the temperature back up. It’s not scientific but it will give you a better coating than just melting once.
Dip each cold truffle in the melted chocolate and lay onto a sheet of baking paper.
While the chocolate is still tacky sprinkle the truffles with whatever decorations you fancy. Small sprinkles, cocoa nibs and freeze fried fruit pieces are all good starting points.
Let the chocolate set firm before transferring the coated truffles to an airtight container until it’s time to surprise your loved one.
Cook’s Notes:
- You can choose not to coat the truffles in chocolate, or coat them in contrasting white chocolate if you prefer. A coating does help them keep their shape as the ganache is soft.
- When you’re choosing flavourings use concentrated oils, extracts or spices if you can so you don’t add liquid which can stop the ganache from setting up properly.
– Keep these truffles in a cool dark place in an airtight container. Eat within a week –
Adapted from Sugar Rush by Johnny Iuzzini.
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