Recipe – Chocolate Truffles

These little truffles make perfect homemade Christmas gifts. Rich and indulgent, they’re also perfect after a big meal as a little festive treat. And, best of all, they’re vegan friendly and easy to make!

For the Blood Orange Truffles:

400g Dark Chocolate – Finely Chopped

(Use your favourite vegan chocolate to keep the recipe vegan, and aim for at least 70% cocoa)  

120g Blood Orange Tea

25 ml Cointreau

100g caster sugar. 

For the Coffee Truffles:

400g Dark Chocolate

(Use your favourite vegan chocolate to keep the recipe vegan, and aim for at least 70% cocoa)  

100g Ethiopia | Guji | Wolichu Wachu Coffee – Coarse (Cafetiere) Ground

100g cocoa powder. 

For the Orange:

Place the chocolate into a large mixing bowl. 

Brew the tea in 200ml boiling water for 5 minutes. 

Strain, pop in a small pan and bring back to the boil. 

Pour the tea over the chocolate and leave to stand before whisking into a smooth ganache. 

Allow to cool and set for 1-2 hours.

Scoop teaspoons of the ganache mixture, roll into balls and coat in caster sugar.

For the Chocolate:

Place the chocolate in a large mixing bowl.

Brew the coffee with 300ml of water, just off the boil, n a French press for 5 minutes.

Plunge the coffee, pour it into a small pan and bring it back to the boil before pouring over the chocolate. 

Allow to stand for 2 minutes before whisking into a smooth ganache. 

Allow to cool and set for 1-2 hours. 

Scoop teaspoon-sized amounts of the ganache mixture, roll into balls and coat in cocoa powder. 

These little petit-four cases are optional, the truffles will hold up perfectly well without them, but they do save mess. 

These truffles will keep for up to 1 week, refrigerated.