These bite-sized balls of deliciousness were made by Samantha Hadadi and are the perfect gift, post dinner treat or afternoon snack. With Valentines Day coming up, we're thinking these are the perfect way to show someone you love them?!
For the dark chocolate truffles (makes 12-16):
240ml oat cream, soya cream or coconut cream
310g dark chocolate, very finely chopped
Optional: 1-2 tbsp maple syrup, to taste
Pinch sea salt
For the white chocolate truffles:
5.5 tbsp oat, soya or coconut cream
2 tbsp cacao butter
300g white chocolate, very finely chopped
1 tsp vanilla paste
Beetroot powder, desiccated coconut, melted dark chocolate, melted white chocolate, matcha tea powder, cacao powder
- To make your truffles (whether you are making dark chocolate or white chocolate), very gently warm your cream in a saucepan, along with the tea. Once warm – be careful not to bring it to the boil, else this may split the mixture – add in the remaining ingredients. Cover and allow to sit for a few minutes.
- Remove the tea, then stir the chocolate mixture smooth, applying a touch more heat if needed. Add maple syrup to taste, if desired, and place in the fridge to firm up, for around 15 minutes for the white chocolate mixture and an hour for the dark chocolate.
- Once the mixture is firm enough to handle, scoop up with a tablespoon and roll into balls. Set aside and store in the fridge, before decorating in your desired toppings.
If your dark chocolate truffles are slightly too soft to roll or dunk in chocolate, pop them in the freezer for twenty minutes first!