Easy as anything to make, these melt-in-the-mouth syrupy truffles make a lovely gift when packed into a pretty box. A melon baller is a useful tool here if you happen to have one in your cutlery drawer. These truffles keep well, chilled, in an airtight container for up to 4 days.
Break up 100 g of the chocolate bar into a bowl. Take the remaining 25g and chop it up finely with a knife - add that to the same bowl. Then grate in your nutmeg, cinnamon and hot chilli powder.
Gently heat your coconut milk on the stove (not boil). Add in your coconut oil, golden syrup, vanilla seeds and orange juice - stir until combined.
Pour the coconut milk mixture over the broken-up chocolate and spices. Whisk until smooth. You may want to use the residual heat from your hob to help melt the chocolate.
Let the mixture cool until room temperature, cover with cling film and move it into the fridge overnight (or until hardened.)
Scoop out a teaspoon of the mixture and roll into a ball - repeat.
Mix cinnamon powder with cocoa on a plate and roll the truffle balls in this mixture until evenly coated. Store in the fridge.
Ingredients – 6 items
Base Truffle Recipe
70% Dark chocolate
refined is recommended
Lyle’s Golden Syrup
Winter-Spiced Flavour Addition
Vanilla bean, seeds
Ground hot chilli powder
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