Wild By Tart's heavenly homemade truffles

Luxury London

9 December 2020

Wild by Tart's Jemima Jones and Lucy Carr-Ellison share three recipes for festive truffles, whether you prefer sweet, salty or smoky flavours 

"A Christmas present made by someone with their own hands, just for you, is always the one you treasure the most"

9 December 2020 | Luxury London

"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." 

Each recipe makes approximately 20 truffles

Ingredients for chocolate truffles with almond and tahini

2 tbsp coconut butter
3 tbsp tahini
2 tbsp maple syrup
80g almonds
1 tsp sea salt
1 tsp cinnamon
100 g Dark chocolate

Preheat the oven to 180

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.

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. we have use a thin wooden cocktail stick for this. Place onto a greaseproof lined tray, and place into the fridge to set for a few hours.

White chocolate, rose and pistachio truffles

100g white chocolate (we like lindt)
90g cashew nuts
2tbsp coconut butter
2tbsp desiccated coconut
2tsp rose water
1 tsp vanilla bean
2tbsp dried raspberry
2tbsp pistachios

Melt chocolate and coconut butter in a pan over a low heat.

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 adjustments- maybe more salt.

Place in a bowl and into the fridge to firm up.

Once firm, using a spoon dig out an amount to roll your balls.

Blitz the dried raspberries and then pistachios, to a fine crumb. Place on a plate- and then roll your balls in the crumbs.

Smoky chocolate truffles

200g dark chocolate
100ml double cream
1 dried ancho chilli, roughly chopped
pinch sea salt
pinch cinnamon
pinch of ground ancho chili pepper- or cayenne pepper
20g salted butter
50g cocoa powder

Break up the chocolate and place into a bowl in a saucepan heat the cream with the ancho chilli until just boiling. Remove the chilli and add the butter. Stir until infused.

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.

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.