CHOCcreative, Raw Chocolate Recipes, February 2010

Happy Valentine’s Day and a massive thank you to the lovely Brenda from Northern Ireland who sent us this fantastic recipe! We totally fell in love with these truffles; they taste so rich and luscious and are the perfect way to share the love this Valentine’s Day.

RAW CHOCOLATE AND COFFEE TRUFFLES by Brenda Sinnamon (CHOC Chick Extraordinaire). Makes around 25 Raw Chocolates.

For outer coating:
Simple Raw CHOC recipe – half the ingredients:

• 50g CHOC Chick Raw Cacao Butter
• 3 Tbsp. CHOC Chick Raw Cacao Powder
• 2 Tbsp. Agave Syrup or Sweet Freedom

For filling:

• 25g Coconut Butter
• 10g CHOC Chick Raw Cacao Butter
• 20g CHOC Chick Raw Cacao Powder
• 1 Tbsp. Agave Syrup or Sweet Freedom
• 4 tsp. Water
• 1/2 tsp Vanilla
• 1 tsp Coffee powder dissolved in the water and vanilla

Start off by making the Simple Raw CHOC Recipe to use as a base for the chocolate truffles.
Melt all the ingredients in a bowl over a pan of hot water and mix well with a metal balloon whisk.
Place about 1 level teaspoon of CHOC into moulds (our heart shaped moulds are perfect) or mini baking cases.  Place in the freezer to set.  Meanwhile melt the coconut oil, cacao butter, cacao powder and agave in a bain marie.  When it's all melted and you have a smooth mixture, add the coffee liquid about a teaspoon at a time, stirring well so that it is fully incorporated.  Place a spoonful of the truffle mixture on top of the chocolate bases and leave in the freezer to set for around 15 -20 minutes.  If you like, you can dust the tops with cacao powder when they are set.

Feel free to replace the coffee and some (or all!) of the water with rum or cointreau for a slightly decadent truffle!

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