Discover the Valrhona difference with these delicious bliss balls, coated in intense, premium Valrhona dutched cocoa. These are a perfect afternoon pick-me-up or post-dinner treat, with no refined sugar and the goodness of walnuts, hazelnuts and currants.

Makes approx. 20

150 g Valrhona dark chocolate
1 ½ cups Trickett's walnut pieces or Hazelz hazelnuts, as preferred
½ cup currants
2 Tbsp Valrhona grué de cacao
2 Tbsp J.Friend & Co. honey
1/3 cup Valrhona cocoa powder, to coat

Place the chocolate and nuts in the bowl of a food processor and process to coarsely chop. Add the raisins, grué de cacao and process to combine – the mixture should be crumbly. Add the honey to the ground mixture and process until the mixture clumps together and is a thick, textured paste.

Shape the mixture into walnut-sized balls and place on a small tray. Chill for 1 hour or until firm. Roll the bliss balls in cocoa powder, to coat.

Will last well for 7-10 days if stored in an airtight container in the fridge.

 Recipe by Julie Le Clerc



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