Recipe
Mint Chocolate Truffles 16 truffles Prep: 30 minutes + chilling time Cook: a few hours chilling time Cane Sugar Free Dairy Free Vegan Vegetarian These truffles are inspired by the original post dinner treat, an after-eight chocolate mint. A soft, creamy mint filled centre covered in a rich homemade dark chocolate. Made with NOM Barista Creamy Cashew Organic Rice Syrup Brown Rice Ingredients Chocolate 100 g coconut oil 30 g Pureharvest Organic Rice Syrup 40 g cacao Filling 1/2 cup cashews, soaked overnight 2 Tbsp Pureharvest Organic Rice Syrup 1 Tbsp Pureharvest NOM Barista mint extract/essence drops Instructions Make the chocolate by melting the coconut oil and rice malt syrup together in a small saucepan over medium heat. Remove from the heat and add in the cacao, whisking to remove any lumps. Set this mixture aside while you make the filling. For the filling, blitz all the ingredients together in a food processor until a smooth paste is formed. Add a couple of drops of mint extract , taste and then continue to add a couple of drops at a time until you reach your desired level of minty-ness. Be careful to not go overboard here with the mint. To assemble the truffles, pour a thin layer of chocolate into the chocolate moulds. Allow to set slightly before adding a small dollop of filling on top. Cover the filling with another layer of chocolate. Allow the mixture to set slowly at room temperature before transferring to the freezer to set completely. To ensure that the chocolate are a creamy consistency serve directly from the fridge. They will keep in an airtight container in the fridge for a good few weeks, if not a month. Share this recipe Print recipe

Mint Chocolate Truffles

16 truffles
Prep: 30 minutes + chilling time
Cook: a few hours chilling time

These truffles are inspired by the original post dinner treat, an after-eight chocolate mint. A soft, creamy mint filled centre covered in a rich homemade dark chocolate.

Made with: NOM Barista

Creamy Cashew

Organic Rice Syrup

Brown Rice

Ingredients

Chocolate

100 g coconut oil
30 g Pureharvest Organic Rice Syrup
40 g cacao

Filling

1/2 cup cashews, soaked overnight
2 Tbsp Pureharvest Organic Rice Syrup
1 Tbsp Pureharvest NOM Barista
mint extract/essence drops

Instructions

Make the chocolate by melting the coconut oil and rice malt syrup together in a small saucepan over medium heat. Remove from the heat and add in the cacao, whisking to remove any lumps. Set this mixture aside while you make the filling.
For the filling, blitz all the ingredients together in a food processor until a smooth paste is formed. Add a couple of drops of mint extract , taste and then continue to add a couple of drops at a time until you reach your desired level of minty-ness. Be careful to not go overboard here with the mint.
To assemble the truffles, pour a thin layer of chocolate into the chocolate moulds. Allow to set slightly before adding a small dollop of filling on top. Cover the filling with another layer of chocolate.
Allow the mixture to set slowly at room temperature before transferring to the freezer to set completely.
To ensure that the chocolate are a creamy consistency serve directly from the fridge. They will keep in an airtight container in the fridge for a good few weeks, if not a month.

Share this recipe