Cranberry & Walnut Chocolate Truffles

Cranberry & Walnut Chocolate TrufflesFind me in chocolate heaven. The¬†ultimate soul food, these truffles are irresistible and effortless. I’ve used Uncle Roy’s Hazelnut essence in this recipe. If you haven’t heard of Uncle Roy, he is a man, now company who set out to create allergen free essences to help his family and others with allergies. If you are allergic to nuts then this essence is a great substitute for the walnuts.

Cranberry & Walnut Chocolate Truffles – makes 15 truffles

  • 100g 74% cocoa
  • 1/4 teaspoon rock salt
  • 20g walnuts
  • 20g cranberries
  • 1/4 teaspoon vanilla essence
  • 1 teaspoon maple syrup
  • 70 ml coconut milk
  • 1 teaspoon coconut oil
  • 4 drops Hazelnut essence


  • 40g 74% cocoa
  • 2 tablespoons coconut milk
  • 1/2 teaspoon maple syrup
  • Chopped walnuts/cranberries for decoration (optional)


  1. Line a tray with grease proof paper.
  2. Grate the chocolate and place in a bowl.
  3. Grind the walnuts into small pieces and add to the bowl with the cranberries, salt, vanilla & hazelnut essences.
  4. Heat the coconut milk, oil and syrup in a pan until close to boiling (do not let it boil as the milk will burn).
  5. Add the liquid to the chocolate and stir quickly with a wooden spoon.
  6. Spoon the mixture into small dollops onto the grease proof paper.
  7. Place in the fridge and allow to set for 2 hours.
  8. Remove from the fridge and roll each piece by hand into a ball.
  9. Prepare the chocolate coating by repeating step 4, and coat each truffle in the melted chocolate. Use a fork to lift each truffle onto the grease proof paper.
  10. Decorate with walnuts and cranberries and allow to set in the fridge again.
  11. Enjoy!





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