There was always going to be BrewChoc Truffles…it was only a matter of time. They are easy enough, but chill the mixture in a flat tray for easier handling…and chill the whole mix in between if it gets too hard to work with. You can of course cut them into squares straight from a tray, square truffles are totally a thing.

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NEED:

200mls cream

50 grams Brew Choc dry granules

40 grams coconut sugar

200 grams chocolate dark, in pieces

Pinches pink salt flakes

1 teaspoon vanilla bean paste

Bits and pieces for rolling; chopped nuts, extra chocolate brew, and cocoa

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DO:

Place cream, Brew Choc granules and sugar into a large saucepan and infuse 10 minutes on a low to medium heat. Allow to cool and infuse for around 10 minutes.

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Add chocolate, salt and vanilla and reheat, stirring until chocolate has melted. Using a stick blender, whip 30 seconds until you have a beautifully smooth mixture. Spread into a flat tray and chill for several hours. Press a piece of plastic wrap or baking paper down onto the surface of the chocolate to prevent a skin forming.

  

Use a small ice cream scoop or a melon baller to form small round truffles. Roll in bits of choice. Add an old chocolate box and you’re on your way to the wonderful chocolatey gift your family are all waiting for!

The Brew Choc will keep it's texture in these, but it has a similar mouth feel to coconut and is quite delicious.

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