How to make chocolate truffles – the perfect homemade gift idea
12/20/2022
Christmas is just around the corner and if you’re struggling for gift ideas, we’ve got you covered.
A homemade present is a lovely way to show your loved ones you care – plus they’re even better when edible.
If you’re looking for last-minute homemade gift inspiration, some easy and tasty homemade truffles could be just what you need.
The team at Wild by Tart have shared how to make three different types of chocolate truffle – so you could even make a selection box.
Lucy and Jemima, from Wild by Tart, say: ‘For us, Christmas is always about something delicious to eat. Our favourites are buttery cardamom shortbreads, glowing and shimmering tart fruit preserves, Christmas spiced chutneys and chilli jams, mince pies, and of course our own homemade truffle chocolates.
‘Such a joy to make, rolling the balls to your perfect size and then perhaps rolling them in something salty and crunchy or dipping into melted chocolate or simply dusted in cocoa. If giving as a gift for someone, then we order a little assortment chocolate cardboard box online, one with little sections for each truffle.
‘This, for us, is the perfect gift – and you get to decorate the box to go that extra thoughtful mile.’
Inspired to give them a go? You still have time, as these truffles take just a few hours to make.
Chocolate truffles with an almond and tahini
Ingredients
- 2 tbsp coconut butter
- 3 tbsp tahini
- 2 tbsp maple syrup
- 80g almonds
- 1 tsp sea salt
- 1 tsp cinnamon
- 100 g dark chocolate
Method
1. Preheat the oven to 180°C.
2. Roast almonds for 10 minutes. Take out and the blitz until you get small chunks, take out half and put to one side in a bowl, and then blitz the rest until you get a smooth butter. Add the coconut butter, tahini and cinnamon to the food processor and mix until silky. Take out with a spatula and add to the crunchy cut almonds and sprinkle with sea salt. Firm up in the fridge for a few hours.
3. Take out of the fridge, and with a spoon dipped into hot water dig out a small amount and roll into a ball (we like a 2cm dimension), once they are all rolled. Heat the chocolate over a low heat- and take each crunchy ball one by one and dip it in. Place onto a grease proof lined tray, and place into the fridge to set for a few hours.
White chocolate, rose and pistachio truffles
Ingredients
- 100g white chocolate (such as Lindt)
- 90g cashew nuts
- 2tbsp coconut butter
- 2tbsp desiccated coconut
- 2tsp rose water
- 1 tsp vanilla bean
- 2tbsp dried raspberry
- 2tbsp pistachios
Method
1. Melt chocolate and coconut butter in a pan over a low heat.
2. In a food processor blitz the cashew nuts and desiccated coconut with a pinch of sea salt until a fine crumb, add the melted white chocolate and blitz for a couple of minutes, with the rose water and vanilla bean. Taste for any adjustments.
3. Place in a bowl and into the fridge to firm up.
4. Once firm, using a spoon dig out an amount to roll your balls.
5. Blitz the dried raspberries and then pistachios, to a fine crumb. Place on a plate – and then roll your balls in the crumbs.
Smokey chocolate truffles
Ingredients
- 200g dark chocolate
- 100ml double cream
- 1 dried ancho chilli, roughly chopped
- pinch of sea salt
- pinch of cinnamon
- pinch of ground ancho chili pepper- or cayenne pepper
- 20g salted butter
- 50g cocoa powder
Method
1. Break up the chocolate and place into a bowl.
2. In a saucepan heat the cream with the ancho chilli until just boiling. Remove the chilli and add the butter. Stir until infused.
3. Pour the cream over the chocolate and add a pinch of ancho pepper, sea salt and cinnamon. Make sure the chocolate has melted by stirring. Cover with cling film and refrigerate for a few hours.
4. With a spoon, scoop out mixture and roll with your hands. Roll in to cocoa powder. Put back into the fridge to firm up for an hour.
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