If there is one thing you should know about me, it’s that I eat chocolate every single day. Not just occasionally, or maybe, or when I think of it, but actually every day. At least one good Lindt size block, maybe two. Okay, yes, occasionally three.
It’s always dark chocolate, and if I am being honest, 90% or darker is my fave – bitter, rich, with the true taste of cacao singing out. When I was in Boston last year to run the marathon, after the race, we had a day or so to explore the city and take in all the beautiful streets and boutique filled alleyways. It was mostly just a slow saunter along the streets, nursing sore quads, reveling in post-marathon bliss and giving in to every little food desire that may arise. Or every place that had food we wanted that didn’t have stairs!
One of these was a cute little chocolate shop, situated on a corner and taking up just a fraction of space on the street. Inside were heaps of luxury, single origin chocolate bars that were made in small batches and of varying flavours and qualities. There were so many dark ones to choose from, but I walked out with only one post race bar of delight: 100% dark chocolate. It was rich and bitter, took forever to melt in your mouth, but at the same time was beautifully smooth and satisfying. I’ve never found 100% again.
And so sometimes, when I want something a little different, or something closer to that beautiful 100% I have to resort to making my own chocolate or after dinner chocolate treats. Like these truffles.
A perfect combination of almond and dark chocolate, these truffles are soft and gooey to bite into, but not in an overly sweetening, sugar loaded kind of way. The depth of flavour from the almond butter is the most stand out part, and combined with the texture, and that ever satisfying bite into the center, these are the perfect thing.
The perfect thing for when you need a healthy dessert solution, the perfect thing for when you are craving chocolate but know you shouldn’t eat any more of the packet. The perfect thing for when you are having friends over and want to wow them with your amazing truffle making skills, that most of them didn’t even know you had. Yep, they’re pretty much perfect for whatever you need them to be for.
I’ll give you a little hint and tell you that you should store them in the freezer. Firstly because you won’t be tempted to eat one every time you open the fridge, but also because they are actually even a little bit more satisfying coming from the freezer. They are almost caramel like, and then soften into that perfect truffle consistency.
I don’t have any of these near me right now – although I have managed to make them last for a few weeks – and so I have to stop talking about them because I want one so badly. And if you’re not headed out the door on your way to get almond butter and dates, you better get moving.
Because tonight, when you’re sitting on the couch, dinner done and feeling a little dessert desire, you’ll be so happy you did.