Can you believe it? Just a couple of weeks left of 2016, and Christmas just around the corner…! The common phrase of “Where does time go?” is the thing on my mind. Maybe my dad has a point when he says that time moves faster the older we get. Stands to reason if we see time as a thing of perception rather than an absolute, which means of course each year, as we age each year is a smaller percent of our life. Worth pondering…
Though, I don’t know about you but some days, as a contrast to the time “flying by”, can feel like almost an entire lifetime with all the thing experienced that day.
My intention for this last recipe post of 2016 was not to get all philosophical and time conscious, even though one of my friends did point out that I am “almost” always late. Which does have some grain of truth to it… So right there is something for me to work on next year!
I’m going to share this basic dairy free chocolate truffle recipe with you, and even though I opted for a classic Swedish flavour combination, I will also give you some other flavour combinations to play around with. To be honest I think that from the basic recipe you can go wild and just let your imagination be the limit to your creativity!
These little truffles make a great gift, so if you are still looking for something to make / bring to the dinner party, hopefully this recipe will be a help.
Raspberry and chocolate is a classic combination, but in Sweden raspberry and liquorice is also a classic combination. So I thought to myself one day “I wonder if the three would pair up equally well?”. And to my mind they did! But if you don’t have / can’t get liquorice powder (I bought mine in Sweden on my last visit), then there’s some alternative pairings below.
Chocolate Truffles with A Swedish Twist
Makes about 15 truffles (try not to eat them as you roll the chocolate!)
Basic truffle recipe:
200g dark chocolate, 60-70%, broken in to pieces
100ml full fat coconut milk
Flavouring:
2 tsp ground licorice powder
A pinch of sea salt
Coating:
A few tbsp. freeze dried raspberry powder
To make the truffles; place the coconut milk in a small saucepan. Gently warm the coconut milk on medium heat. Once it if finger warm, add in the chocolate pieces. Let the warm coconut milk melt the chocolate for a minute or two, then stir the mix with a spoon until you have thick glossy mixture.
Add the licorice powder and pinch of salt and stir again until well combined. Pour the chocolate mix into a bowl and place in the fridge to set. This will take 2h or so.
Once the chocolate is set, take the bowl out of the fridge and scoop out a tbsp. worth of chocolate at the time and roll into small balls with your hands.
Place the freeze dried raspberry powder in small bowl and roll the truffles in the powder. Once fully coated place the truffles in an airtight container and store in a cool place. Eat and enjoy!
Other flavour combinations (that I’ve tried so far!): Chili + raspberry powder, mint extract + matcha and spirulina powder, orange zest and cardamom + freeze dried blueberry powder.
If you can’t get any freeze dried berry powders you could roll your truffles in other things like sesame seeds, ground toasted hazel nuts or why not melted chocolates?
Use your imagination!
And just a few winter pictures from last weekend. Which reminded me of the wise words I came across recently;
“Where ever you are now, is where you’ve never been before” – Ellen J. Langer
Wishing you a peaceful Christmas and Holiday Season.
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