A couple of decidedly lowfi chocolate truffle recipes

A romantic act, whatever your love language

As a former restaurant PR, I find it very difficult to resist the allure of a seasonal holiday. Christmas, obviously. Rosé season, always a favourite. Burn’s Night, the Glorious Twelfth, National Dog Day, World Cocktail Week - the sillier the better! I have a place for all of them in my heart, especially the ones made up by hardworking PRs as a way to sell in dog food and cocktails in cans.

The one notable exception to this affection is, ironically, Valentine’s Day. I’ve always subscribed to the slightly high and mighty school of thought that love shouldn’t need a designated day to make itself known. I also find the acute, cliché-strewn focus on romantic love pretty nauseating. Let’s celebrate all of our great loves (Friendship! Familial! Fandom!), and let’s do it 365 days of the year!

And yet new motherhood, it seems, continues to softened me. Loathe as I am to over-egg the proverbial pudding, there have been several moments in the past six months when the apparition of a well-timed small sweet treat has saved our household from full blown civil unrest. Valentine’s Day or not, there’s something undeniably lovely in the surprise of a thoughtfully chosen chocolate bar, or an unrequested pastry added to the coffee order.

So this Valentine’s Day, I wanted to bring that feeling into a recipe; a homemade gift that an unexacting recipient would be hard pushed not to love. Indeed, I’d go as far as to say that making truffles for someone should tickle all five of the love languages - they’re a gift, making them is an act of service that involves physical touch and takes quality time, and you can present them tied with ribbon and a tag filled with sweet words of affirmation. And, sucker as I am for the perfect PR pun, I landed on a couple of recipes - one that’s sweet, fresh and citrusy; one that’s rich, caramely and indulgent.

Each calls for just a handful of ingredients, and making both batches genuinely required less than 20 minutes of hands on time. A lowfi Valentine’s gift perfect for the last minute lovers among you.

Dark chocolate and salted caramel truffles

This recipe is taken from my cookbook Postal Bakes. If you love it, I’d love you to give my book a try - it’s available wherever you get your books!

150g dark chocolate (70% cocoa or higher)

150g salted caramel sauce (my recipe for this can be found in Postal Bakes)

2 tbsp cocoa powder

Place the salted caramel in a pan over a medium heat. Heat until bubbling. While the caramel is heating up, finely chop your chocolate and place in a bowl. Once the caramel is bubbling, remove from the heat and pour over the chocolate.

Leave to stand for a few minutes, then gently stir until the chocolate is melted and you have a smooth mixture. Chill in the fridge for at least two hours.

When you’re ready to finish the truffles, spread the cocoa powder onto a plate. Use a teaspoon to scoop walnut size amounts of truffle mixture, roll into a ball in your hands, then roll in the cocoa powder to coat.

White chocolate, lemon and almond truffles

150g white chocolate

75g double cream

1-2 tbsp lemon curd

Pinch of salt

25g flaked almonds, coarsely chopped

Place the cream in a pan over a medium heat. Heat until bubbling. While the cream is heating up, finely chop the chocolate and place in a bowl. Once the cream is bubbling, remove from the heat and pour over the chocolate.

Leave to stand for a few minutes, then gently stir until the chocolate is melted and you have a smooth mixture. Add the lemon curd and salt to taste, mix, then chill in the fridge for at least two hours.

When you’re ready to finish the truffles, spread the chopped flaked almonds onto a plate. Use a teaspoon to scoop walnut size amounts of truffle mixture, roll into a ball in your hands, then roll in the almonds to coat.