Show-Stopping Ceremonial Cacao Easter Truffles

Show-Stopping Ceremonial Cacao Easter Truffles

‘There is nothing better than a friend, unless it is a friend with chocolate’. Linda Grayson

There’re only a few days in the year when wolfing down a whole lot of chocolates for breakfast is socially acceptable, and Easter is unquestionably one of those times. Nothing is more wonderfully sumptuous and decadent than rich, melt-in-your-mouth Easter chocolate truffles. Nothing. Particularly if you make them at home using quality and ethical ingredients and proudly gift them to your loved ones (or eating them all yourself, remember, it's completely acceptable at Easter time to do this). There is no greater or more appealing gift. And, let's face it – you get more bang for your buck with homemade chocolates, and you know exactly what's in them – and what not – think, rose cream chocolate that taste like you're chewing perfume – you know the ones. Whilst I have it on good authority that this may be someone else's goldmine, this recipe here gives you the creative freedom to craft your truffles to sincerely satisfy your very own tastebuds. It's also super easy.


300gms preferably premium, organic, fair-trade dark chocolate, with at least 70% cocoa solids or our ceremonial cacao chocolate chunks which you can purchase HERE. If using our beautiful ceremonial cacao, add in 100g of sweetener such as coconut sugar.

300ml double cream (organic, raw from grass-fed cows preferred or coconut cream)

50g salted butter (or unsalted if you prefer or coconut oil)

Toppings and flavourings (see method description)


To make the truffle ganache, chop or break the chocolate into pieces and place it into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches the simmering point. Remove from heat, then pour over the chocolate pieces. Stir the chocolate and cream together until you have a smooth and velvety mixture.

Now, this is mixture will be delicious just as-is, guaranteed. However, at this point, you can add any flavourings to the truffle mix or divide the mixture into smaller bowls and mix in liqueurs or other seasonings, a teaspoon at a time, to taste. There are so many to try: Kahlua, Amaretto, Bourbon, Cognac, Port, Sherry Grand Marnier, Vodka, Coconut Rum or the zest and juice of an orange, tangerine, lemon or lime, vanilla extract, peppermint extract, saffron (yes, saffron), wasabi powder (yes, that too), cacao nibs, lemon or lime zest, a swirl of jams or marmalade, a touch of finely grated ginger, or some spices, such as chilli, cinnamon, five spice and cardamom powder- cool and chill for at least four hours or until the mixture is firm.

To shape the truffles, dip a melon baller (or spoon, how many of us have melon ballers) in hot water and scoop up balls of the mixture, dropping the truffles onto baking paper. Or lightly coat your hands in flavourless oil (such as coconut) and roll the truffles between your palms. One trick I find helpful when rolling an extra sticky batch of truffles perfectly is to scoop the mixture into uneven mounds on baking paper, then refrigerate for another 20 minutes so the mounds feel less sticky to roll (but this may be unnecessary).

Coat your truffles in raw cacao immediately after shaping and chill on baking paper. Viola, ready to devour!

Or, you can layer the flavours with different kinds of toppings or coatings.

Try: crushed, shelled pistachio or hazelnuts, lightly toasted desiccated coconut, dehydrated orange zest, dried rose petals (or any edible flower petals for that matter), raspberry, blueberry, Matcha or beetroot powder, bee pollen, espresso coffee, chunky sea salt with lime zest, salt and pepper, cocoa nibs, cacao and chilli powder, sprinkles and edible glitters, or melted chocolate.

Store in the fridge in an airtight container for up to three days, or freeze for up to a month. Defrost in the refrigerator overnight. To give as presents, place truffles in paper cases inside sumptuous paper-lined boxes tied with ribbon, string or a satin bow. Please keep them in the fridge until you're ready to give them up. Or eat them all yourself. It is Easter, after all!

All of our Ceremonial Cacao can be found HERE

Happy Easter. x