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Raw Chocolate Mince Truffles


Today we’re wicked excited to share a holiday recipe from raw chocolatier and our friend Amy Levin! We love how she is breaking boundaries in the raw chocolate and dessert arena and grateful that she’s sharing her expertise with us.

With more than 16 years experience as a professional chef and nine years specializing in raw chocolates and desserts, Amy leads the way when it comes to empowering people with the tools needed to forge their own path in the world of raw chocolate and desserts. We’re excited to hand it over to Amy to share her recipe for these raw mince truffles!

Amy Levin - Raw Mince Truffles 1

 

Believe it or not, this is my very first time making mincemeat. It’s not an American thing, at least not back when I lived there, but it’s a key ingredient in England around the holidays. If you’d have asked me a few years back if I liked mincemeat related desserts, my exact answer would have been, “Nah, it’s too fruity!”, but nowadays I’m digging it. I guess England corrupted my soul. There are worse things in life, am I right? (Yes, I am.)

This truffle recipe can act as a base for any truffle you feel like making, it doesn’t need to have the mincemeat, but it’s so Christmas-ey with it! The mincemeat is dense and deep in flavour, but the chocolate mellows it out enough to bring balance on the palate in every bite.

Amy Levin - Raw Mince Truffles

 

Check out more of Amy’s recipes here and learn more about raw chocolate here. Hungry for more? Check out more of Amy’s work here and check out her workshops!

Raw Chocolate Mince Truffles

Serves: approximately 30 truffles

Ingredients:


for the sweet + spiced mincemeat
50g (½ cup) coconut sugar
150mls (¾ cup) brandy
Zest of 1 orange
Zest of 1 lemon
3 star anise
3 cloves
1 cinnamon quill
Pinch salt

150mls (¾ cup) orange juice
150g (1 cup) dried figs, stems removed and chopped
150g (1 cup) dried dates, pitted and chopped
75g (½ cup) raisins
75g (½ cup) dried cherries

 

for the mincemeat truffles
70g (¼ cup) cashew butter
100g (½ cup) warm/hot water
150g (5 oz) raw cacao paste or cooked baking chocolate
100g (1 cup) coconut sugar
½-1 tsp tsp cinnamon
½ tsp vanilla powder or extract
100g (⅓ cup) mincemeat

 

to finish
200g (7 oz) cacao paste or your favourite chocolate
50g (¼ cup) cacao powder, optional

 

Directions:

for the sweet + spiced mincemeat

Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.

Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.

Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.

Add all other remaining ingredients to the brandy and stir to combine.

Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the recipe below.

 

for the mincemeat truffles

It’s important that the water is warm / hot and the chocolate is shaved before you start this recipe.

The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.

Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.

Once the chocolate is fully melted and the mix is silky smooth, add the mincemeat and pulse to combine. We want to keep some texture from the fruits.

Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.

Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap and place in the fridge for a few hours to set completely.

Once set, roll the mix into small balls. You can wear gloves to avoid them melting too much as you roll.

Place them back in the fridge whilst you prepare the chocolate for enrobing.

Check out the video above or here for step by step enrobing instructions.

Once truffles are enrobed and set, you can roll them in the cacao powder.

Store in an airtight container in the fridge for up to 1 week.

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