Paul A Young’s vegan chocolate truffles
- Portion size: Makes 40 truffles
- Hands-on time 20 min, plus cooling and chilling
- Difficulty: easy
“These dark chocolate truffles taste wonderful – intense, rich and smooth without being too strong. And they contain no dairy at all, so what you get is the purity of the cocoa.” Chocolatier Paul A Young.
Check out more festive food gift ideas.
Paul’s story: A former head pastry chef for Marco Pierre White, Paul is a groundbreaking chocolatier and a familiar face on TV. He has a chocolate shop in Islington (and sells his creations online) and is the author of three cookbooks. There’s nothing Paul doesn’t know about chocolate.
Ingredients
- 75g stevia or erythritol
- ½ tsp sea salt
- 200g dark chocolate (100% cocoa solids), chopped
- 2 tsp extra-virgin olive oil
- 100g cocoa powder
Method
- Put the sweetener and salt in a small saucepan with 200ml water (see Paul’s tips). Over a high heat, bring the mixture to a simmer. Put the chocolate in a heatproof bowl and pour over half the hot liquid. Whizz with a stick blender to emulsify, then add the rest of the liquid and whizz again until glossy.
- Add the olive oil and whizz again, then allow the ganache to cool to room temperature before refrigerating for 1 hour.
- Use a teaspoon to scoop out 40 pieces of ganache (see Paul’s tips). Scatter the cocoa powder over a high-sided tray and toss the truffles through to coat. Allow the truffles to fully set in the cocoa powder for 5 minutes, then gently shake in a sieve to release any loose powder.
- The truffles will keep (chilled) for 5 days in an airtight container. Take them to someone’s house as a gift, or let them come to room temperature for 10 minutes, then enjoy.
Nutrition
- 44kcals Calories
- 2.1g (1.2g saturated) Fat
- 0.9g Protein
- 5g (3.1g sugars) Carbs
- 0.6g Fibre
- 0.1g Salt
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