Anna Jones’ salted chocolate truffles

These are very easy truffles: no tempering chocolate; no rolling or filling; just some simple melting, mixing and pouring – your own little chocolate factory. This batch makes a lot, and will keep you in truffles for a couple of weeks or can be wrapped up and given as Christmas presents.

If you are giving them as a present, do remember to tell whomever you are giving them to that they need to be kept in the fridge (they will be fine out of the fridge for a few hours, though). These truffles are made with coconut oil, nut butter and coconut sugar, so they don’t give me the crazy sugar high of other chocolates.

I have given you a choice of flavourings and coatings so you can take the basic mixture and make it as flavourful or as colourful as you like.

Makes about 48

60g coconut oil, plus a little extra to grease

30g coconut or light brown sugar

200g raw almond or cashew or hazelnut butter

200g dark chocolate (at least 70% cocoa solids)

the seeds from 1 vanilla pod

2 big pinches of flaky sea salt

Additional Flavours

the zest of 1 unwaxed orange

the zest of 1 unwaxed lemon

the zest of 1 unwaxed lime

swap the salt for smoked sea salt

1 red chilli, finely chopped

2 cardamom pods, seeds removed and crushed

½ teaspoon ground cinnamon

To coat – use one or more

50g raw cacao or cocoa powder

finely chopped pistachios, almonds, hazelnuts

finely chopped candied orange peel

finely chopped candied ginger

grated chocolate (dark, milk or white)

crushed dried rose petals

Grease a 20 x 20cm square brownie tin with coconut oil. Heat the coconut oil and sugar in a saucepan on a low heat. Once the oil has melted and the sugar has dissolved into the oil, take the pan off the heat and add the nut butter, chocolate, vanilla and salt. Stir off the heat until everything has melted. If you’re adding another flavour, stir it in now.

Pour the mixture into the tin. Chill for about 2 hours until set solid. While the truffle mix is cooling, get your chosen coating or coatings ready and put each in a little bowl.

Once set, turn the truffle slab out on to a cool work surface and cut into squares (mine are 1-1 ½cm), then gently dip each truffle in its coating to cover.

The truffles will keep in the fridge for up to 2 weeks in a sealed container.

Recipe taken from Anna Jones’ The Modern Cook’s Year.

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