Gluten Free and Dairy Truffles (Chelsea Winter)
Ingredients
250g Whittaker’s 50% Cocoa Block
250ml coconut cream
1 cup shredded/desiccated coconut
3/4 cup ground almonds
Coatings
3/4 cup pistachio nuts, processed or finely chopped
1 cup coconut blitzed with 1/4 cup icing sugar
1/4 cup cocoa or Cacao Powder
1 packet Fresh As freeze-dried raspberry or plum powder
Method
With a big sharp knife, chop the chocolate up into very small pieces (big lumps won’t melt properly). Place it in a heatproof bowl.
Heat the coconut cream in a saucepan over a medium heat. Keep an eye on it and when it’s just started simmering, pour it in over the chocolate pieces. Leave to sit for a few minutes, then lightly whisk until all the chocolate is melted and well combined, scraping the sides clean with a spatula.
Stir through the almond and coconut, and leave in the fridge for a few hours until it’s firmed up enough to roll.
Use a spoon to dig out little bits of mixture and roll into smooth balls. This works best with dry hands – you might need to wash and dry them a few times. It will get messy. Place the balls on a tray lined with baking paper and pop in the fridge for 10 minutes to firm up again.
Tip the coatings in smallish bowls. Before coating each truffle, roll it again in your hand so the outside goes nice and sticky. Swirl it around in a bowl of coating and replace gently on the tray (use your hands for the pistachios or coconut if you need to). Repeat until all the mixture is gone.
Keep them in the fridge and then plate them up when you’re ready to serve them.
We made these the day before, and rolled them in the toppings on the day we needed them.
