Ingredients (makes 10-12 truffles)
- 100g 54% dark couverture chocolate, chopped fine
- 125g cream
- 50g walnut butter {recipe follows}
- 25g dried cranberries
To dip
- 200g 54% dark couverture chocolate
- 10ml extra virgin olive oil
- Place the chocolate in a bowl. Heat the cream to almost boiling, then pour over the chocolate and let it stand for 10-15 minutes until soft. Whisk gently until smooth and leave to come to room temperature.
- Stir in the nut butter and dried cranberries, then cling wrap and refrigerate for a couple of hours or overnight until firm enough to shape into balls.
- Roll into walnut-sized balls, and place in the freezer while you make the melted chocolate dip.
- Place the chocolate over a double boiler and stir until melted. Whisk in the olive oil.
- Immediately dip the truffles into the melted chocolate and stand to set. Drizzle over with more melted chocolate.
Walnut Butter
- 250g walnuts
- Pinch sea salt
- 2 tbsp jaggery powder
- Preheat the oven to 180C.
- Bake the walnuts at 180C for 10-12 minutes until fragrant. Make sure they don't get over-brown, or else the walnut butter will get bitter.
- Place in blender and process in short pulses until the walnuts get pasty, then begin releasing oil.
- Add a pinch of salt and the jaggery powder.
- Transfer to a glass bottle and store in the fridge.