Festive Truffles

White chocolate, orange, coconut, and macadamia truffles

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, orange zest, coconut, and macadamias and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 30 minutes.

Roll heaped teaspoons of chocolate mixture into balls* and then roll in shredded coconut. Store in the fridge for up to 2 weeks.

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.

Dark chocolate, apricot, and almond truffles with freeze-dried raspberries

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, ground almonds, and apricots and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 1 hour.

Roll teaspoons of chocolate mixture into balls* and then roll in the raspberry powder. Store in the fridge for up to 2 weeks.

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.

Dark chocolate, pistachio and mint truffles

Place the pistachio nuts into a food processor and blitz for a few minutes until a fine crumb. Set aside until ready to use.

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, mint essence and pistachio nuts and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and is too hard, simply leave at room temperature for 1 hour.

Roll teaspoons of chocolate mixture into balls* and then roll in the pistachio crumbs. Store in the fridge for up to 2 weeks.

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.