Chocolate Nut Truffles

Let’s face it, chocolate truffles are not the first thing that spring to mind when you think of cooking for allergies and intolerances, but I can guarantee that even the most hardened chocolate lovers will find these a pleasure to eat.  They defy expectations in nearly all areas - they are rich and indulgent, creamy and flavourful, and unbelievably simple to make.  In fact, I would go as far to say that this recipe is more a case of putting things together rather than cooking – such rewards for so little exertion.

Effortless and a joy to make, these chocolate truffles are perfect for serving as after dinner chocolates with a small cup of coffee, their richness means that you feel truly indulged.  More appropriately for this time of year they also make really wonderful gifts: buy a beautiful box and fill it with these chocolate nut truffles and I guarantee you that your friends and family will be delighted. 

I love the extra intensity of flavour that roasting the nuts produces, so I would insist that you do.  But feel free to play around with the type of nuts used – hazelnuts make for a great substitute and the addition of a few drops of good quality vanilla extract adds a little extra creaminess to the chocolates.   Stored in the fridge these chocolates will keep for up to a month.

Agave syrup is a naturally sweet syrup derived from the Mexican agave plant (interestingly, the same plant that gives us tequila) and has a wonderfully mellow flavour that is something between golden syrup and honey.  Unlike sugar, it is absorbed slowly in to the blood stream and so doesn’t cause any sugar spikes or rushes therefore making it a healthy and delicious alternative to sugar.  You can find Agave in most supermarkets and health food shops but it is definitely available to buy at Sainsburys, Waitrose and online at Goodness Direct – the web address of which is on my links page.

CHOCOLATE NUT TRUFFLES

Makes 15 chocolates

60g pecan nuts

60g almonds

20g pure cocoa powder (I recommend Green & Black’s)

3 tbsp agave syrup

A small pinch of salt

Extra cocoa powder & ground cinnamon for dusting

Preheat the oven to 200c (180c fan oven).  Place the pecans and almonds on a baking tray cook in the oven until lightly roasted.  Remove, set aside and allow to cool.

Put the pecans and almonds in a food processor - or, and this is ideal, a coffee been grinder, thoroughly clean or new otherwise the chocolates will taste of coffee - and blitz until they become a fine powder.  Combine the ground nuts, agave syrup, salt and cocoa powder in a bowl and mix thoroughly until completely combined.  Cover and refrigerate for 30 minutes.

Remove from the fridge and, using the palms of your hands in a rolling motion, shape in to equal sized balls approximately 1 inch in diameter.  Lightly roll each ball in loose cocoa powder and/or cinnamon (I like to cover some in cocoa, others in cinnamon and leave the remaining bare) and keep refrigerated until ready to serve.

Comments

[Lucy]

These are wonderful and i have been thinking about making them again for Christmas.
Fantastic
thankyou