Gran’s Truffles

Mike’s grandmother used to make these truffles in Ontario and then bring them all the way to Calgary to share at Christmastime. So delicious. And you can easily change up the flavouring and toppings to make your own signature treat. Gran turned 96 today!! Happy Birthday Gran!

This is her original recipe, but modified to be dairy free.

Gran’s Truffles

8 oz./230 g. good quality chocolate, finely chopped
2 Tbsp. DF butter (or regular butter)
½ c. cashew cream (or heavy cream)
Cocoa powder, icing sugar, crushed hazelnuts for topping

Bring the cream and butter in a pot to just barely a boil, look for the start of bubbling around the edge of the pot. Pour hot cream mixture over the chocolate in a heat proof bowl, cover and let sit for about 30 seconds to allow the chocolate to start to melt. Stir until smooth.

Optional: mix in 1-2 Tbsp. of flavouring (espresso, amaretto, or other).

Place in fridge for a couple hours until firm. Shape truffles with a melon baller (or just your hands) and roll in your topping of choice. Store in the fridge for a couple weeks or freezer for longer.

Makes 30-45 truffles.

*We’ve also made this recipe with canned coconut milk and coconut oil in place of the cream and butter and it works really well. Original recipe is made with regular heavy cream and butter.

**To make a simple cashew cream: cover a cup of cashews with boiling water and let sit for a couple hours. Drain and add to a high-powered blender with a cup of fresh water. Blend until smooth.