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Chocolate Truffles 3 ways

Yields15 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

These are super easy to make and are genuinely delicious. Either make all 3 or choose your favourite and make a batch or double batch. They make a great edible gift.
They are healthier than conventional truffles as we use nuts and dates where possible in the fillings instead of sugar and refined fats.

Healthier Chocolate Hazelnut Truffles
 100 g dark chocolate to coat the truffles
Nutella Layer
 100 g hazelnuts
 50 g chocolate
 70 g pitted dates
Peanut Caramel
 100 g dark chocolate to coat the truffles
 50 g crunchy peanut butter
 100 g pitted dates
 60 g coconut oil
 4 tbsp water
Mint Chocolate Mousse
 100 g dark chocolate to coat the truffles
 100 g chocolate
 75 ml mint tea water
 2 mint tea bags
 1 small ice bag
Directions
Directions - Healthier Chocolate Hazelnut Truffles
1

Toast the hazelnuts in a preheated oven at 180 degrees C for 6-8 mins. Remove and pour into a tea towel and fold over so they are all covered. Rub vigorously so that the skins come off the nuts. Pour into a bowl and discard any skins (the skins can have a bitter taste).

2

Roughly chop the dates and then melt the chocolate all 150g in a bain-marie.

3

In a food processor add the toasted de-skinned hazelnuts, along with the chopped pitted dates and 50g of the melted chocolate and blend till nice and smooth. Once nice and smooth and to a texture to your liking (if you want it crunchy only blend of a short period, if you want it smooth blend for longer). Remove and place in a bowl.

4

Line a baking tray with baking parchment. Using a small spoon and your clean hands, shape the filling into small balls. Using 2 teaspoons drop each shaped ball into the melted chocolate and cover quickly in chocolate. Remove ensuring not to coat in too much or too little chocolate (don't worry you will quickly get the hang of this!) and leave to cool and harden on the baking parchment.

5

Decorate with some toasted nuts of choice or any other garnish you like such as chopped pistachios or freeze dried raspberries.

Directions - Peanut Caramel
6

Roughly chop the dates. In a food processor add the chopped pitted dates, the peanut butter, coconut oil and start to blend, slowly add the water 1 tbsp at a time and blend. Blend until it all comes together an form a wonderful toffee ball.

7

Remove and place in a bowl. Line a baking tray with baking parchment. Using a small spoon and your clean hands shape the filling into truffle filling small balls. Melt the chocolate in a bain-marie.

8

Using 2 teaspoons drop each shaped ball into the melted chocolate and cover quickly in chocolate. Remove ensuring not to coat in too much or too little chocolate (don't worry you will quickly get the hang of this!) and leave to cool and harden on the baking parchment.

9

Decorate with some toasted nuts of choice or any other garnish you like such as chopped pistachios or freeze dried raspberries.

Directions - Mint Choc Mousse
10

Put equal parts of cold water and ice into a medium metal or glass bowl for the ice bath.

11

Boil the kettle and pour 75 ml of boiling water into a second medium bowl ( a metal or glass bowl) along with the 2 mint tea bags, leave to stew for 1 minute. Remove the tea bags and discard.

12

Chop the chocolate into small pieces and add to the bowl of boiling water. Stir with a spatula or whisk until all the pieces are melted and it resembles the texture and smoothness of a hot chocolate.

13

Place the bowl with the chocolate over the ice bath where the bottom of the bowl with the chocolate is touching the ice cold water and whisk vigorously. Continue to whisk until the mixture has the consistency of stiff whipped cream, it should take about 3-5 mins.

14

Line a baking tray with baking parchment. Once it reaches a solid texture, use a small spoon to shape into round balls and place on the lined baking parchment. Be careful not to handle this mixture too much as it will melt.

15

Melt the extra 100g of chocolate in a bain-marie.

16

Using 2 teaspoons drop each shaped ball into the melted chocolate and cover quickly in chocolate. Remove ensuring not to coat in too much or too little chocolate (don't worry you will quickly get the hang of this!) and leave to cool and harden on the baking parchment.

17

Decorate with some toasted nuts of choice or any other garnish you like such as chopped pistachios or freeze dried raspberries.

Nutrition Facts

Servings 15