These little balls of deliciousness won’t fail to satisfy the need for a festive treat! They are so good!! You can relax slightly in the knowledge that they’re packed with dates and nuts, so definitely a much healthier option than a tin full of sweets!! I’ve used cashew nuts here as they are so creamy, making the final texture so deliciously indulgent and smooth that its hard to believe they don’t contain tons of cream and sugar! I have used a tiny amount of chocolate to dust them so if you prefer to avoid it then use the raw cacao powder or coconut options instead.
I couldn’t stop at one flavour, so there are 3 for you to try! I love mocha, the warm smokiness of coffee mixed with a satisfying chocolate hit. Subtle in flavour, these are dusted very lightly in raw cacao powder….pure and simple! Then….Brandy! I’ve always had a bit of a weakness for Brandy Butter and when growing up would always try to get away with having more Brandy Butter than pudding!! (Some will say I still haven’t grown up!) With a subtle hint and warmth of brandy these truffles taste amazing dusted in some very finely grated dark chocolate….so festive! The final flavour a classic…chocolate orange, one I know the children love! Well I have to say, these were such a hit all round. What a great combination chocolate and orange is and when dusted in a little finely grated milk chocolate, in my opinion, these are better than those sweet chocolate oranges you have to break open!!
They really are the quickest to whizz together, you could have them made in 20 minutes! Serve them piled in a bowl or wrapped in beautiful cellophane bags with pretty ribbons they make a great homemade gift. Believe me, everyone will think you’ve spent hours making them!!
1 quantity of the basic recipe makes 16-18 truffles
Basic Truffle Recipe;
200g pitted Medjool dates (weight without the stones)
150g cashew nuts (you can use pieces here as they will be blended)
a generous pinch of pink himalayan salt
2tbsp raw cacao powder
For the Mocha Truffles;
2tsp instant coffee dissolved in 1tbsp boiling water
extra raw cacao powder for dusting
Place all the truffle ingredients in a food processor with 1tbsp of the dissolved coffee. Blend for about 1 minute or until the mixture is well combined and holds together in a ball. The longer you let the mixture blend the creamier the truffles become. You may find your food processor begins to labour over the mixture, this is a good sign that its ready!
Dampen your hands very slightly and roll heaped teaspoons full of the mixture into a ball. The mixture should make 16-18 truffles depending on size. Place on a piece of greaseproof paper.
Roll each truffle lightly in a little raw cacao powder and dust off gently with your fingers to give a light coating. Chill in the fridge for at least 1 hour before eating.
Pack the truffles between sheets of greaseproof paper in an airtight container and store in the fridge for up to 2 weeks.
For the Brandy Truffles;
Prepare the basic truffle recipe as above and add 2tbsp brandy to the food processor instead of the coffee.
Use finely grated 80% cocoa solids dark chocolate or unsweetened desiccated coconut to coat the truffles. Brush off any excess to give a light dusting. You should only need about 4 squares of chocolate to coat all the truffles.
Rum or Cointreau would work well here too! Rum truffles would be great lightly rolled through unsweetened desiccated coconut.
For the Orange Truffles;
Prepare the basic truffle recipe as above and add the finely grated rind of 1 orange and 1tbsp juice to the food processor instead of the coffee.
Finely grate about 4 squares of good quality milk chocolate to lightly coat the truffles. Brush off any excess with your fingers to give a light dusting and chill in the fridge as above.
Wrap the truffles in cellophane bags and tie with colourful ribbons. Make a batch of your favourite flavour or make all three flavours and give a selection. I also found some really small bags that perfectly fit 3 truffles, they make great little gifts too. Remember once they are wrapped that its still best to store them in the fridge. If you roll each flavour in a different coating you’ll be able to tell them apart.