salted hazelnut and dark chocolate truffles x beauhemian
Dark chocolate, though delicious, can pose a challenge when paired with dry red wines. Dark and extra dark chocolate, with their high percentages of cocoa, can taste bitter. Pairing a bitter chocolate with a particularly dry and tannic red is not the most desirable combo but there are other options! Try pairing darker chocolates with reds that are lower in tannin, and/or reds that contain slightly higher residual sugar. Hybrid red varieties like Marechal Foch, Leon Millot and Cab Libre are just the ticket due to their low tannin profiles so why not give this super easy truffle recipe a whirl and pair these addictive chocolaty morsels with a glass of Beauhemian. Beaufort Beauhemian is a blend of Marechal Foch, Cab Libre and Syrah. It delivers notes of ground coffee and red liquorice, with a little bit of spice on a fine balanced finish.
INGREDIENTS makes about 40 truffles
240ml full fat coconut milk
2 tablespoons of coconut oil
300g dark chocolate (70-80% works!), broken into pieces
1 tsp vanilla extract
1 tablespoon of cooled espresso
4 tablespoons of maple syrup
1 handful of chopped hazelnuts
1/2 tsp sea salt flakes
dark cocoa powder to coat (4-6 tablespoons)
- Place the chocolate and coconut oil in a large glass bowl. Heat the coconut milk until just boiling and pour over the chocolate and coconut oil. Stir gently until the chocolate has melted.
- Next, whisk in the vanilla extract, cooled espresso and maple syrup – the mix might look like it has split but keep whisking and it will come back together!
- Line a square cake tin (8″x8″) with foil and pour the mix into the cake tin. Place in the fridge to firm up just a bit – an hour or so. The top needs to be from enough to support the chopped hazelnuts so that they don’t sink into the chocolate.
- When the top is just set, sprinkle the chopped hazelnuts and salt flakes on top and gently press down. Return the cake pan to the fridge to set fully (at least 4 hours, but over night is best).
- When the truffle mix has set, turn out from the pan and peel off the foil. Cut into cubes and, using a fine sieve, dredge in cocoa powder. Voila! The truffles will keep in the fridge for 10 days or so in a sealed container.