I can’t think of a better time to make homemade chocolates than Christmas. They’re little cosy luxuries that fit perfectly with the festive season; either as an edible gift or simply a after-dinner (or anytime) treat.
You know, I do get my inspiration from funny places! The other week I was going out at lunchtime at work and walked past a doughnut shop. To be honest, they didn’t look too appealing, just over the top super sugary giant confections, but the chocolate and Biscoff variety caught my eye. I know it’s a winning combo and suddenly the idea of Biscoff flavoured chocolate truffles, rolled in Biscoff biscuit crumbs came to mind. I immediately started planning my experiments, working out the exact details of the recipe. I was correct, it’s a fabulous and rather morish combination. The mix of dark chocolate with sweet spicy Biscoff gives a wonderful warm hug of wintery spice in a luxurious chocolate truffle case.
It’s not easy to find nice dairy-free chocolate truffles, so I’m planning on making boxes filled with these, original and lemon truffles as Christmas gifts – i reckon they’ll go down a treat 🙂
Biscoff Chocolate Truffles
(dairy-free, egg-free, nut-free, sesame-free, vegan and vegetarian)
makes approx. 15 truffles
110g dairy-free dark chocolate
2 tbsps dairy-free cream
1 tbsp golden or maple syrup
1 tbsp Lotus Biscoff spread
6 Lotus Biscoff biscuits, crushed
- Melt the chocolate over a bain marie, or in a microwave. Stir until silky and glossy with no lumps.
- Stir in the dairy-free cream, syrup and biscoff spread.
- Leave in the fridge for at least half an hour to partially set.
- Pour the crushed biscuits into a shallow bowl.
- Roll into grape sized balls and coat in the biscuit crumbs.
- Keep covered at room temperature until ready to eat!
I suddenly had a thought that my lovely edible glitter would make a stunning coating for chocolate truffles – the kind of truffles that fairies might like to eat – and the kind to give to a very brave little girl after a traumatic experience. They do look rather magical and also give you a wicked glitter lipstick effect!
Fairy Glitter Truffles (dairy-free, egg-free, peanut-free, nut-free, sesame-free, vegetarian and vegan)
makes about 20 truffles
– Melt together the dairy-free chocolate, dairy-free cream and syrup. Stir until smooth.
– Place in the fridge to chill and set.
– Pour some edible glitter into a shallow bowl.
– Roll into small truffle sized balls (make sure your hands are as cold as possible)
– Roll in the glitter until entirely covered.
– Keep in the fridge until ready to eat
– Makes a lovely gift too!
Fabulous dairy-free, rich and decadent chocolate truffles that are perfect for that after-dinner treat. This is the same recipe as the chocolate ganache I used to decorate the banana sundae cupcakes, just let to cool and set. Then, simply rolled in a variety of toppings. Who needs dairy in chocolate after all! Big and Little S love these 🙂
Mmmm, Chocolate truffles (dairy-free, egg-free, nut-free, vegetarian and vegan)
makes about 15 truffles
- 100g dairy-free dark chocolate (I used Kinnerton)
- 2 tbsps oat mik
- 2 tbsps golden syrup
- pinch of salt
- to top: sifted cocoa powder, sifted icing sugar, dessicated coconut or sprinkles (or chopped nuts if you can tolerate them)
– Melt all the above ingredients in a microwave or over a bain-marie. Stir until smooth.
– Place bowl in the fridge for the ganache to fully set.
– With very cold hands (run under cold tap if necessary) roll into tsp sized balls.
– Roll each ball into the chosen topping until nicely covered.
– Place in a nice gift box, or just eat!