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!
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)
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
– 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
The preparations for our Christmas food have now begun! These minty chocolate truffles, coated in icing sugar to resemble snowballs would make a fabulous Christmas gift. We’ll be serving them with coffee after Christmas lunch – a little rich, fresh indulgent treat to finish the meal 🙂
Minty Chocolate Snowball Truffles (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
makes approx. 15 truffles
- 150g dairy-free dark chocolate
- 2 tbsps rice, oat or soya cream
- 1/2 tsp peppermint essence
- 1/3 cup icing sugar
– 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 and peppermint essence.
– Leave in the fridge for about half an hour to partially set.
– Pour the icing sugar into a shallow bowl.
– Roll into balls and coat in the icing sugar.
– Keep covered at room temperature until ready to eat!