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Valentines truffle recipe


Tasty valentines treat. Scatter with some dried rosebuds.

Preparation time: 240 minutes

Cooking time: 0 minutes


Serves: 4 people

  • 4 tbsp Almonds
    chopped, for coating
  • 25 g Butter
  • 2 tbsp Cocoa Powder
    with a sprinkle of sea salt
  • 2 tbsp Dark Rum
  • 4 tbsp Desiccated Coconut
  • 150 ml Double Cream
  • 1 tbsp Greek Yoghurt
  • 150 g Quality Dark Chocolate
    at least 75% cocoa solids
  • 4 tbsp SuperValu Goodness Pistachio Nuts
  • 1 - SuperValu Signature Tastes Clemengold
    zest only


  1. Put the cream, butter and rum and orange zest in a small saucepan and bring these to simmering point.
  2. Break the chocolate into squares and place it in the bowl of a food processor. process the chocolate until it looks granular, like sugar.
  3. Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture.
  4. Now add the yoghurt and blend again for a few seconds.
  5. Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with cling film and refrigerate for 4-5 hours or preferably overnight.
  6. When you are ready to make place the cocoa power in a saucer and roll the truffle into a ball and coat in cocoa, nuts or coconut. Repeat. It gets a bit messy but delicious.

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