January is pleasantly busy, not in a manic overwhelmed kind of way but l guess lots of nice things are happening, there was the book launch, Eden & Haven’s birthdays and parties, visiting new places; Bourne & Hollingsworth and the Sky Garden, meeting friends I haven’t seen for ages and some really lovely work projects and it’s not even the end of the month. Somehow everything is flowing nicely, there has even been time to test a few recipes just because I love the look of the image!
This recipe is a slight adaptation from Donna Hay Magazine Oct/Nov 17 issue which is filled with stunning chocolatey images but since I’m on a mission to reduce my sugar intake I went for these Chocolate Truffles. The recipes mixes 70% and 85% dark chocolate but I went for just 85% so these are divinely bitter so just one keeps my sugar cravings at bay and as these last for 2 weeks in the fridge, these will keep me going for the entire fortnight. As long as I don’t share!
This recipe is adapted from Donna Hay Magazine Oct/Nov 17
200g hazelnuts (blanched), plus 24 extra
170g dates, pitted
70g cashew butter
2 tsp vanilla extract
80g 85% dark chocolate, melted
1 tbsp vegetable oil
170g 85% dark chocolate, melted
Add the hazelnuts to a food processor, pulse until finely chopped. Set aside 60g in a small bowl
Add the dates, cashew butter, vanilla and first batch of melted chocolate to the processor and pulse until you have a combined thick gooey mixture.
Add a sheet of baking parchment to a large baking tray (that can fit in the fridge), have your reserved chopped hazelnuts, the 24 whole hazelnuts and the second batch of melted chocolate to hand.
Roll a teaspoon of mixture into a ball and place a whole hazelnut into the centre, dip into the melted chocolate, cover completely, place on the parchment and sprinkle with the crushed nuts.
You may have to wash your hands every 3-4 balls as it’s a little messy! You should end up with 24 truffles, place in the fridge to set for about 30 mins. Serve and/or keep in the fridge for up to two weeks