Chocolate & Hazelnut Truffles
The festive season is a time of traditions & sharing. Families & loved ones gather around the table for a lavish meal made up of all kinds of exquisite dishes. In France, foie gras, blinis with smoked salmon & oysters give way to a roasted turkey served alongside a plethora of vegetable dishes before ending the feast on a sweet note, with the notorious ‘bûche de Noël’.
Although brought up in a French household, my family and I rejoice in our own ‘tradition’ of discovering new dishes & cuisines every year.
With that in mind, this seasons jolly 'Green Christmas 2022’ menu is filled with warming & flavoursome recipes for all to enjoy. A show-stopping plant-based menu that will keep you coming back for more! So let’s get to it…
No holiday party is complete without a little something sweet. Rounding-off this year’s 'Green Christmas 2022’ menu is this luscious assortment of Chocolate & Hazelnut Truffles. I love giving friends & family edible gifts and homemade chocolates truly are the most decadent Christmas treat. Whether in the shape of drops, roughly chopped bark or mouth-watering truffles, they will bring a smile to everyone’s face.
✨Wishing you all a wonderful festive season filled with joy, loved ones & as always, good food! ✨
- Vegan Recipe -
CHOCOLATE & HAZELNUT TRUFFLES
100g of dark chocolate, roughly chopped
60g of coconut cream
60g of hazelnut butter
7.5g of liquid honey*
10g of unsweetened cacao powder**
1 teaspoon of vanilla extract
1/2 teaspoon of fleur de sel
1 tablespoon of coconut oil
20-24 toasted hazelnuts, whole
50g of toasted hazelnuts, crushed***
Melt 50g of chocolate in a double-broiler.
In a large bowl, mix the coconut cream, hazelnut butter, honey, cacao powder, vanilla extract and a pinch of salt.
Add in the melted chocolate and mix until fully incorporated.
Cover and leave to set in the freezer for 20 minutes.
In the meantime, melt the remaining chocolate (50g) and the coconut oil in a double-broiler.
Remove the set dough from the freezer and form small discs of dough using your hands.
Add a whole hazelnut into the disc and roll into a ball in the palm of your hands.
Repeat with the remaining dough.
Dip the balls into the melted chocolate and roll around in the crushed hazelnuts to coat.
Leave to set in the refrigerator for 20 minutes.
Notes: *You can sub. the honey with agave or maple syrup for a vegan option.
**Use unsweetened cacao powder such as ‘Van Houten’.
***Play on toppings - sub. the crushed hazelnuts with coconut, sesame, cacao powder, etc to taste.