Ok, so you might have heard of double chocolate, or maybe even triple chocolate, but quadruple chocolate? Our unofficial motto in the Hollingsworth household seems to be ‘if in doubt, chocolate’ – both Mr H and I are long-standing chocoholics (we think it’s genetic, my dad and his mum are both of a similar disposition so we must have inherited the chocolate gene) and rarely a day goes by when we don’t both indulge in a little cacao (raw of course).

So now that Easter (an event high up on any chocolate lover’s calendar) is fast approaching I knew it was time to get chocolatey. I wanted to make something with a truffley chocolately centre and I also wanted to experiment with dark and white chocolate so these truffles are basically the amalgamation of everything I dreamed up!

They’re honestly just the most divine things ever, and I promise you even the biggest of sugar addicts will love them, despite the fact that they are completely free from refined sugar and anything remotely nasty. They’re also really simple to make, and you only need eight ingredients!

Makes about 10 of the worlds most amazing truffles

Ingredients 

For the truffles

• 3 tbsp cacao powder
• 2 tbsp cacao nibs
• 3 tbsp maple syrup
• 1/2 cup cashews
• 1/2 cup cacao butter
• 1/3 cup coconut cream

For the dark chocolate coating

• 2 tbsp cacao powder
• 2 tbsp maple syrup
• 1/4 cup cacao butter

For the white chocolate coating

• 3 tbsp maple syrup
• 1/2 cup cacao butter
• 1/2 tsp vanilla extract
• 1/3 cup coconut oil

For the truffle fillings, combine all the ingredients except the cacao butter and cacao nibs in a food processor and whizz until you get a smooth, gooey mixture. While this is mixing, melt the cacao butter in a bowl over a saucepan of boiling water until it is all melted.

Pour the melted cacao butter into the food processor and blend for another 30 seconds or so, until it is all mixed in. Spoon the mixture into a bowl and stir in the cacao nibs. Place the bowl in the freezer for 10 minutes, so that it hardens enough to be able to form it into balls. Remove from the freezer and shape into smallish balls. Pop them back in the freezer to set.

For the dark and white chocolate coatings, melt the cacao butter for each in a bowl over a saucepan of boiling water, then stir in the other ingredients. Remove the truffles from the freezer and dip them in the melted white and dark chocolate – the more times the better! Pop them in the fridge for ten minutes to set then enjoy!

Love, Mrs H xx