These meltingly rich Valrhona chocolate truffles with Valrhona Manjari chocolate are simple to make and are so perfect with a cup of full-flavoured black coffee.

Makes 30

300ml cream
250g Valrhona Manjari chocolate fèves
1 Tbsp Forvm Cabernet Sauvignon vinegar
1 Tbsp Escuminac maple syrup
30g Lewis Road Creamery unsalted butter, softened
½ tsp Heilala pure vanilla paste
Sal de Añana spring salt
Valrhona cocoa powder, to dust

Bring cream to the boil and pour over dark chocolate in a heatproof bowl, leave for 5 minutes for chocolate to melt. Stir until smooth and glossy then stir in vinegar, maple syrup, butter, vanilla and a pinch of salt.

Cover bowl and refrigerate overnight, until firm.

Roll into desired shapes (approx. 2 tsp each in size), working quickly to avoid the mixture becoming too warm and unworkable. Dust in cocoa and place on a tray, cover and store in the refrigerator.

Recipe by Julie Le Clerc



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