Mmmm… Seriously enjoying all of the excuses Easter provides for eating excessive amounts of chocolate. The catch is, like always, it has to be good chocolate. Healthy, homemade chocolate. And raw, so you don’t lose any of the nutritional value – especially those amazing antioxidants in the chocolate and the great properties of raw coconut oil as well. Coconut has a whole host of benefits, but did you know that it is an anti-fungal and anti-microbial? It truly is amazing stuff.
I stumbled upon The Alkaline Sisters, who not only have amazing recipes but also gorgeous photos. It was a real treat to browse their site, and even better to stumble across a recipe for a real treat – Raw Chocolate Truffles. It’s Easter. I love chocolate. I love experimenting and trying new things. I mostly just wanted to spend the entire afternoon in the kitchen. This ticked all the boxes and then some, so I decided to give it a whirl and adapt the recipe to be done in a Thermomix. This is up there in my ‘best decisions ever’. When they say these are to die for, they are NOT kidding.
These gals have a host of gorgeous recipes on their blog, have a browse and find some inspiration. And, if you’re not brave enough or comfortable enough with your Thermomix yet to convert a recipe you like the sounds of, get in touch with me and I will either give you some hints or convert it for you!
Before I launch into the converted and tinkered-with truffle recipe, though, I want to share with you all our Good Friday feast. I have to confess that I am not exactly the religious type, and my sister informed me over dinner that Good Friday is traditionally about fasting and eating less or less extravagant foods than usual. Or something like that. I was too busy stuffing my face to pay attention properly… 😉
But in all seriousness, it was a fantastic meal shared with my family and, to me, that is what Easter (and all holidays) is all about at it’s core. Doing something nice for people that you love, and having a nice time together. Taking a moment to appreciate what you have. Religious aspects aside, Easter is a wonderful time to just enjoy the company of people that you love and appreciate the joy that others give you and you give them.
So here is our Good Friday menu…
The whole meal was absolutely deeelicious! Everyone loved the Quenelles (basically just little football-shaped-balls of leftover risotto, some coated in sesame seeds, baked in the oven and served on top of parmesan crisps that I had baked earlier in the afternoon), they were an absolute hit! The main was nothing new, all standard favourites, but delicious nonetheless and packed with flavour (not to mention super quick and easy)!
Then came the truffles. There is no single word that can accurately describe these balls of heaven. They are amazing. They are divine. They are so heavenly that they are sinful. Yes, they are time-consuming, but they’re very easy and worth the time. It just requires a bit of forethought to pre-soak the nuts. You could even make them in stages… Make the mix, pop it in the fridge, go and do something… Then just let it sit out on the bench to soften for a few minutes when you are ready to roll them into balls… Pop them back in the fridge, come back later, make the raw chocolate and coat them, then whack them back into the fridge again! That way you don’t spend the whole afternoon in the kitchen – although, admittedly, I did manage to knock out two other courses during the truffle setting times. So you can just crank them out in one afternoon, or stagger it so that you can do just one stage whenever is convenient.
Of course, these are fantastic for Easter. They’re also brilliant for birthdays, Valentine’s Day, Mother’s/Father’s Day, Christmas, just to cheer up someone who is down in the dumps… Any excuse will do, really!
Feel free to tweak to your tastes – orange zest would be suuuuper yummy in the dark choc ones, and raspberry in the white choc ones.
So here is my Thermomix-adapted recipe for you all to enjoy!!!
The one in the middle is the plain white chocolate truffle (no nibs) coated in coconut.
Then, clockwise starting from the one at the bottom of the picture we have: plain white choc coated in dark choc; white choc with cacao nibs, coated in dark choc; white choc with cacao nibs coated in coconut; plain dark choc coated in dark choc; dark choc with cacao nibs coated in dark choc.
An inside view of the truffles.
And the verdict of the taste-testers?
3 out of 4 voted white chocolate with cacao nibs coated in dark chocolate as their favourite! It was the clear winner. The last vote went to white chocolate with no nibs coated in dark chocolate.
There were a couple of themes: the white choc one generally prevailed over the dark, and the nibs generally prevailed over the no nibs. One person suggested less cacao powder or more honey in the dark choc ones, but I think this depends on how rich you like your chocolate! I like mine daaaaark, so I was happy with them as they were. Just food for thought, if you don’t want a super rich truffle.
I might have to go and taste test another one… just to, you know, make sure they’re still good and stuff… 😉
Jo Whitton says
Oh my goodness, these look amazing!!!! I can’t wait to try them… must order some more raw cacao butter! Well done 😀
Thanks! They tasted even better than they looked!!! I need to order more cacao butter too. Easter rapidly depleted my chocolate supplies! Not that I’m complaining… 🙂
The Bush Gourmand says
Jo has tweeted about your site, so I’ve joined.
Where do you buy cacao butter?
The Bush Gourmand says
Oh, it’s the same as cocoa butter. I get mine from Aussie Soap Supplies and I have plenty.
Hi and welcome to my blog! Glad you figured it out in the end. I buy mine from Loving Earth. Going to have a browse of your blog now! 🙂
Hi Sarah, love this recipe for truffles but do you know you would make raw white chocolate to coat the white truffles please? Thanks Louise
I’ve never made raw white chocolate before! Possibly some cacao butter and honey/maple syrup, and a small amount of very well blended cashews? It won’t be completely smooth, but I daresay you’d need the cashews (or something!) to thicken it…