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.
Ingredients 2 slices of fresh and soft white sandwich bread 1 tablespoon of mint chutney Butter Grated Cheddar or Havarti Cheese 2 thinly cut circular slices of onion 4 to 5 slices of cucumber 2…
Ingredients 1 cup freshly packed cilantro leaves 1 cup freshly packed mint leaves 2-3 small Thai green chilies, roughly chopped 2 large garlic cloves, roughly chopped 1 inch piece of ginger, peeled and roughly chopped 1 green…
