I remember back in 2016, when I was pregnant with baby H and we went on a ‘babymoon’ to New York one February. It was bitterly cold, but I insisted we walk everywhere anyway. I also insisted we visit Hu Kitchen for breakfast one day, because I’d heard really good things about their food (and their chocolate).
Neither disappointed, in fact the chocolate was the best plantbased chocolate I think I’ve had, so as such I forfeited clothes space and stuffed my suitcase with it on the way home. I’ve been dreaming of it ever since so you can imagine how excited I was when I heard it was coming to the UK. Even more so when they asked if I’d like to work together to create some recipes to celebrate with!
These truffles showcase their amazing almond butter and crispy quinoa filled chocolate, as well as their Salty dark chocolate. Of course toi can use another chocolate if you’d like but I definitely recommend you give the Hu ones a try!
You’ll be blown away by how divine and indulgent these truffles are, and by how easy they are to make! They’d make wonderful presents all wrapped up nicely, but let’s be honest you won’t want to give any of them away once you try them!
- 120g Hu Almond Butter and Crispy Quinoa Dark Chocolate
- 1/2 cup coconut cream
- 60g Hu Salty Dark Chocolate for coating
Chop the chocolate finely, then place in a mixing bowl and set aside. Place the coconut cream in a saucepan and heat on a medium heat until it begins to simmer. Pour the coconut cream over the chocolate, leave for a couple of minutes with a tea towel on top then stir gently until the chocolate is melted.
Place the mixture in the fridge for around 2 hours, until the chocolate is firm. Use a tablespoon to scoop out spoonfuls of the mixture and quickly roll them into balls.
Place them back in the freezer, then melt the rest of the chocolate in a bowl over a saucepan with two inches of water in on a low heat, stirring gently. Dunk the truffles in one by one, retrieving them with a fork and placing them on a chopping board afterwards. Place them in the fridge for 15 minutes to set then dig in!
Love, Mrs H xx