Blackberry Truffles

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Suddenly there are blackberries aplenty in the hedgerows – but you have to be quick before they’re snaffled by eager jam makers, or sadly wither on the bramble. A thousand miles better than any commercially available, tart, large, perfect blackberries. The small squishy shining black gems found in the wild are packed full of flavour, sweet and waiting to burst into a smear of purple black juice. The hedges near our house had a reasonable harvest, but not enough for any extravagantly filled pie, tart or jam…. so it was time for thinking caps on!

My lovely brother gave me some rather wonderful handmade chocolate from ‘Melt’ which was flavoured with blackberry and cinnamon. I was rather taken with the berry / chocolate combination, but found the cinnamon not to my taste. These are rolled in a mixture of icing sugar and purple edible sugar (not that you can notice the glitter!) as I’d run out of my first choice of cocoa powder. In the end I think they look rather pretty with the contrasting coating. Feel free to roll the truffle balls in anything you like, or nothing at all.

Blackberry Truffles (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

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makes about 16-20

  • 1 cup blackberries
  • 1-2 tbsp caster sugar (taste the blackberries to see how tart or sweet they are)
  • 1 tbsp water
  • 100g dairy-free dark chocolate, such as Kinnerton
  • 2 tbsp golden syrup, maple syrup or honey
  • 1 tsp dairy-free milk
  • 2 tbsp sieved icing sugar
  • 1 tsp edible glitter (optional)

– Place the blackberries, sugar and water into a saucepan and cook down until all the berries have burst and made a jammy texture

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– Pass through a fine sieve to remove all the pips and pour back into the saucepan
– Reduce until the liquid has thickened and is only about 2 tbsps worth – this will give you a lovely intense blackberry flavour
– Set aside to cool
– Meanwhile, melt together the chocolate, syrup and milk until smooth and silky and no lumps remain
– Stir in the reduce blackberry syrup and leave in a cool place to harden. It has to be firm enough to roll into balls, but not so firm that it has reformed into a solid lump!
– Put the sieved icing sugar into a shallow bowl (mix in the glitter if you are using)
– With damp hands roll the truffle mix into cherry sized balls, then roll each one in the icing sugar
– These keep well for up to 1 week

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

5 thoughts on “Blackberry Truffles

  1. Made them yesterday, but they would not harden enough for coating in powdered sugar. But I was able to roll them in balls and stacked them into the freezer. Now I coated them with couverture chocolate. They are heaven! thanks for sharing. I like your recipes and your style of writing. I am German, so maybe I use some weird words – sorry for that. But I wanted you to know!

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