Print Recipe

Truffes au Chocolat

Prep Time35 mins
Servings: 40 Truffles

Equipment

Ingredients

For the Almond Praliné

  • 500 g whole almonds (skins on)
  • 1 g Salt
  • 100 g coconut flower sugar
  • 25 g coconut oil 

For the Truffles

  • 100 ml coconut cream
  • 100 ml almond milk
  • 200 g dark chocolate drops
  • 400 g almond praline or almond butter

Method

For the Almond Praliné

  • Pre-heat the oven to 150°C and place the almonds on a baking tray.
  • Toast on the oven for 10 – 15 minutes.
  • Remove from the oven and add to a food processor along with the salt, coconut sugar and coconut oil.
  • Blend together until it forms a smooth paste. It will take at least 5 minutes and you may need to stop the food processor to scrape down the sides every now and then.
  • Once blended, it can be stored in jars and kept in the fridge for up to 6 months -although it’ll probably disappear before then as it is so delicious! It is also a great alternative to other nut butters.

For the Truffles

  • Pour the coconut cream and almond milk in a saucepan and bring to the boil over a medium to high heat.
  • As soon as it starts to bubble, take off the heat and gently stir in the chocolate drops. Add the almond praline and stir it in gently with a wooden spoon.
  • Leave to chill in the fridge for a few hours or overnight.
  • Once the chocolate mixture has hardened you can transfer it to a piping bag. Use a large round nozzle squeeze about 10 -15g of chocolate mix onto a tray lined with baking paper.
  • Pop in the fridge for 10 minutes to firm up, then remove and roll them between your hands to form balls (we recommend using gloves for this as the chocolate can get a bit sticky as it starts to warm up!).
  • Once rolled place back on the tray and pop in the fridge to firm up again for 10 minutes.
  • In the meantime, prepare you desired truffles toppings, we used chopped hazelnuts, cocoa powder and desiccated coconut.
  • Take a large plate a cover with one of the toppings. Place 300g of dark chocolate in a glass bowl and melt over bain marie to 32°C (it is best to use a thermometer for this).
  • Then take the chocolate balls out the fridge, dip them into the melted chocolate and roll them onto the toppings covering them completely.