Christmas dessert recipe: homemade truffle chocolates

Homemade truffle chocolates from Wild by Tart

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Chocolate truffles with an almond and tahini
White chocolate, rose and pistachio truffles
Smokey chocolate truffles

published 26 November 2021

These homemade truffle chocolates are such a joy to make, said Wild by Tart. They are also a great gift for foodies this Christmas. The ingredients make approximately 20 truffles.

Ingredients: chocolate truffles with an almond and tahini

Preheat the oven to 180C. Roast almonds for 10 minutes. Take out and the blitz until you get small chunks, take out half and put to one side in a bowl, and then blitz the rest until you get a smooth butter. Add the coconut butter, tahini and cinnamon to the food processor and mix until silky. Take out with a spatula and add to the crunchy cut almonds and sprinkle with sea salt. Firm up in the fridge for a few hours.
Take out of the fridge, and with a spoon dipped into hot water dig out a small amount and roll into a ball (we like a 2cm dimension), once they are all rolled. Heat the chocolate over a low heat- and take each crunchy ball one by one and dip it in. we have use a thin wooden cocktail stick for this. Place onto a grease proof lined tray, and place into the fridge to set for a few hours.

Melt chocolate and coconut butter in a pan over a low heat.
In a food processor blitz the cashew nuts and desiccated coconut with a pinch of sea salt until a fine crumb, add the melted white chocolate and blitz for a couple of minutes, with the rose water and vanilla bean. Taste for adjustments- maybe more salt.
Place in a bowl and into the fridge to firm up.
Once firm, using a spoon dig out an amount to roll your balls.
Blitz the dried raspberries and then pistachios, to a fine crumb. Place on a plate- and then roll your balls in the crumbs.

Break up the chocolate and place into a bowl
In a saucepan heat the cream with the ancho chilli until just boiling. Remove the chilli and add the butter. Stir until infused.
Pour the cream over the chocolate and add a pinch of ancho pepper, sea salt and cinnamon. Make sure the chocolate has melted by stirring. Cover with cling film and refrigerate for a few hours.
With a spoon scoop out mixture and roll with your hands. Roll in to cocoa powder. Put back into the fridge to firm up for an hour.