Recipe and photography, Kelly Gibney.
Truffles are deceptively easy to make. They look impressive when served, taste wonderful and last well. They’re perfect for entertaining and make a thoughtful and delicious gift. Makes 16-18 truffles.
1 block Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel
1/3 cup fresh cream
½ cup almond meal
1 tablespoon butter
Break the chocolate into small pieces. Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter and almond meal and mix well.
Place in the fridge until the chocolate has hardened enough to roll – usually 1 ½ hours. If the mixture hardens too much, leave at room temperature until pliable.
Roll teaspoons of chocolate into balls and place on a plate lined with baking paper. If coating your truffles in melted chocolate, first place in the fridge to harden. If coating in crushed nuts it is best to do it right after you’ve rolled them while still sticky enough for the coating of nuts to adhere to.
Store in an airtight container in the fridge for 2-3 weeks.
We like to choose a couple of different coatings to give the truffles lovely visual appeal when served togther or gifted.
Dip in melted Tony’s Chocolonely 70% Dark chocolate and then sprinkle with a little flaky sea salt or freeze dried raspberry powder.
Blitz a handful of pistachio nuts in a blender or food processor until fine. Roll the truffles in this.