makes about 20 (depending on size of moulds or if adding in extracts)
1/4 cup + 1 tbsp (30g) cocoa powder
1/3 cup + 1/4 cup (50g) cacao powder
1/3 cup (55g) raw coconut oil
1/4 cup + 3 tbsp (52g) cocoa or cacao butter
3 tbsp maple syrup
generous pinch of salt
vanilla, to taste (I use about 1/4 tsp vanilla powder)
1. Add the coconut oil and cocoa butter into a pan on a low-medium heat, and melt. When they have melted, set aside and add in the cocoa powder, cacao powder, maple syrup, salt and vanilla. Stir all together until smooth.
2. Get any moulds of choice, and pour enough of the chocolate into each until all has been used up. Then, move the chocolates into the fridge or freezer to set. I like to put mine in the freezer first as it speeds up the process. So, move into the freezer for about 20-30 minutes until solid, and then into the fridge for about 10. You can leave them to just set in the fridge, but this will take longer. When this is done, remove the chocolates from their moulds, and serve.
White chocolate truffle filling
makes enough for the batch
1/2 cup + 1 tbsp (90g) cashews
1/3 cup + 2 tbsp (60g) cacao or cocoa butter (cacao is preferred as it has a stronger flavour)
3 tbsp + 1 tsp maple syrup
3 tbsp almond milk
vanilla, to taste
few drops almond extract (optional)
1. Firstly, make your chocolate by using the above method, and then set aside for 5-10 minutes until it has cooled and thickened slightly.
2. Next, melt your cacao butter. Then, add it into a blender with the cashews, vanilla, maple syrup, almond milk and almond extract if you desire. Then, blend until smooth. (If your blender isn’t particularly strong, then I suggest you begin by using half of the cashews, blending until smooth, and then adding the remaining cashews).
* Now, when it comes to moulds, I suggest using one that is wider and flatter, as this makes it easier to create an even filling in the centre. Something like a round/heart shaped cupcake sized case would be best – as you would use when making nut butter cups.
3. Pour a spoonful of chocolate into a mould, followed by a larger spoonful of the truffle filling. Then pour another spoonful of chocolate on top, going around the edges of the mould first to prevent the filling from seeping out. Repeat until both mixtures are used up. (It’s better to act more sparingly when pouring in the chocolate, as you could end up with a left over amount of filling)
4. When this is done, move the chocolates into the fridge/freezer, in the same way as mentioned above, until set. Then, remove each from their moulds and serve.