Truffles, truffles and more truffles…


Today unexpectedly ended up being a bumper truffle-making day, over 1000 of them … a variety of flavors and colors, and looking at them on silver platters, a feast and it feels like Christmas is really coming now…. decadent, to-die-for truffles and just cannot wait. The smell of chocolate is making me nearly delirious.

I dream of Prestat in London and how I am usually thrilled to go into the shop to get inspired.

I always enjoy making truffles but I admit I have never made so many. I somehow found it comforting to roll all that soft gooey chocolate in my hands and a bad start to the day ended being a happy truffle-making day. I wore latex gloves but discarded them after 15 minutes. There is an enjoyment about feeling all that chocolate in your bare hands, it is nearly like giving each mouthful a personal touch. It is a pleasurable journey, the thought process, the flavor planning, the sourcing of ingredients, the touch and feel and the gazing, admiring and appreciation. Then the gift, and again there is something so satisfying about giving and sharing. Then comes the longing and air of expectancy… the taste … will it disappoint or will it be something memorable with sparks and fireworks ? Today I have fallen in love with my truffles…. merely just looking at them is nearly enough….

This is the right time to make them, a lovely gift for family and friends over the next few weeks. Nothing nicer than receiving something home made. After all, few are those who can resist a chocolate truffle.

I made two new flavors today, Bee Pollen Truffles using Willie Harcourt Cooze’s chocolate. He messaged me recently to agree that it made sense to use bee pollen with my Baracoa Chocolate Tart because the honey notes in his Cuban chocolate compliment the bee pollen. And his approval encouraged me to add Mediterranean bee pollen to the Baracoa chocolate mix.

The other new flavor was Rosé Peppercorn Truffles using the berries from the Baies rose plant (Euonymus phellomanus) that grows prolifically on the island. They are slightly peppery but sweet at the same time. I like to include local and seasonal Mediterranean ingredients in my recipes.

I adore truffles from No Chewing Allowed in New York and my truffles today are a close second best… Rich, melt-in-your mouth pureeeeee lusciousness.

These two new flavors taste terrific and are very striking. My recipe is the base for all the flavors of today…. I hope I have encouraged you enough to enjoy your own truffle-making day very soon.. Be creative and try new flavors …. so highly recommend it ! This is food for the mind and soul…..


You will need :

500g dark chocolate (high quality, 62% cacao or higher) chopped into small pieces. I personally love cacao by Artisan chocolate farmer Willie Harcourt-Cooze
1/2 cup of heavy double cream
1 can sweet condensed milk (usually 397g)
few drops good vanilla extract

Truffle coatings of your choice and match flavorings in the truffle mix according to the coating.

In a small, heavy saucepan bring the double cream and condensed milk to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).

Place the chocolate in a separate bowl and melt gently in the microwave. Otherwise pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until you have a smooth ganache.

Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. Place in the refrigerator for a few hours.

Roll in cocoa powder or chopped nuts or coating of your choice. Refrigerate if not using immediately and take out of the fridge at least an hour before serving.

Cacao Brandy Truffles

Coconut Cacao sprinkled with bee pollen

Coconut Truffles

Hazelnut Cacao Truffles

Simply Cacao Truffles

Chestnut Cacao Truffles

Rose Baille Strawberry Truffles

A feast of truffles

Coconut Green Tea Truffles