Dark Chocolate Simnel Truffles
These decadent dark chocolate truffles are inspired by an Easter classic, the Simnel cake. Homemade clean eating marzipan is encased in a rich, dark chocolate ganache and then dusted with cocoa powder. The dark chocolate used in this recipe is sweetened with coconut sugar rather than refined white sugar.
Makes 10 truffles.
- Melt the chocolate, coconut oil, coconut cream and vanilla extract very gently in a heavy bottomed saucepan. Once all of the ingredients are melted and well combined, pour the ganache into a bowl or Tupperware container and put in the fridge to cool.
- Add your almond flour, maple syrup and almond extract to a medium sized mixing bowl. Stir with a metal spoon to mix the ingredients well and start bringing the mixture together.
- Using your hands, continue to bring together the marzipan mixture into a ball. After a few minutes, the loose breadcrumb-like texture should start to stick together to form a moist but crumbly dough. Keep kneading until the dough forms a tightly packed ball of marzipan.
- Roll the dough out with your hands to form a thick sausage. Using a knife, divide the mixture into 10 evenly sized pieces.
- Using the palms of your hands, roll each piece into a ball.
- Take your chocolate ganache out of the fridge, you want it to be a thick, glossy consistency. Spear a marzipan ball on a skewer and coat it evenly in chocolate. If you don’t have a skewer you can use 2 teaspoons to roll the marzipan in the chocolate. Set the covered marzipan down on a sheet of greaseproof paper. Repeat the process until all of the balls are coated.
- The first truffle you coated should be starting to set, repeat the whole process until each truffle has 2 coats of chocolate ganache. Then leave for 30 minutes to harden.
- Roll each truffle in cocoa powder and enjoy!
Read the blog post: Clean Eating Treats from TGAC Kitchen: Simnel Truffles, for a visual guide to the method and further information.