I am 100% addicted to these. I’ve officially made 4 batches and have made my way through most of them myself.
I love Booja Booja truffles and they are my “treat myself splurge” whenever I feel like an extra little pick me up. These are a little softer in terms of the texture but they truly delicious, melt in the mouth and you have a whole host of options when it comes to adding some different flavour and texture to the mix!
I love them just as they are. A simple combination of chocolate, coconut milk and almond or peanut butter. Neither of the nut butter flavours comes through particularly strongly, however I have tried them with crunchy nut butters and you definitely get a lovely pop of texture a little more undertone of a nutty flavour coming through as a result.
You could also dust them in some espresso powder, add some coffee extra or play around with different fruit extract or use a different flavoured chocolate as your base. Chocolate orange is right at the top of my list!
The key to making these is to chop your chocolate up as finely as you have the patience for. If the chocolate does split add 2 – 3 tbsp of boiling water and with two of my batches this 100% worked in bringing the mixture back to it’s glossy consistency.
Follow the directions and you can’t go wrong.
Basic Chocolate TrufflesPrint Recipe
- 40g smooth almond butter*
- 100ml full fat coconut milk
- 150g dark chocolate of choice, finely chopped
- 2 tbsp raw cacao powder for dusting
- Large flaked sea salt to serve, optional
Heat coconut milk in a pot over a medium heat or in the microwave for about 1 minute on high.
Add the dark chocolate to the coconut milk and cover with a lid, a plate or some cling film. Allow to sit for a few minutes.
Gently stir the two together to allow the chocolate to melt. If it doesn't fully melt and it's in the pot turn the heat up very gently and allow to simmer for just a minute. You can also place the bowl or jug back into the microwave just for 20 seconds; stirring and returning for 20 seconds more if necessary to fully melt the chocolate. The more finely chopped the chocolate is the less chance there will a need for you to do this.
If the chocolate mixture splits and looks grainy add 2 tbsp of hot water and gently stir to combine. If it's still not glossy try one more to save it. It should work!
Stir in nut butter GENTLY and then place the mixture into a line 1 lb loaf tin.
Allow to cool for about 5 minutes on the counter top. Then lay piece of clingfilm in on top of the truffle mixture, allowing it to press right the way across the top to prevent a skin from forming. The clingfilm can drape right over the sides of the loaf tin. Leave to cool at room temperature for about 15 minutes more and then place into the fridge for a few hours or overnight to set before slicing. I sliced my latest batch into 18 squares before dusting each one in cacao powder.
These will keep in the fridge for a couple of weeks in a sealed tight container. I haven't tried freezing them!
You can serve them up with a chunk of salt on top if desired! I don't store them like this as it draws moisture up onto the surface.
*You can use hazelnut, cashew, peanut or sunflower seed butter. Make sure to use one that is just made of nuts or seeds with no oil or sugar added. If it has salt added that's fine!