Nettle & Rose Cacao Truffles

A herbal chocolate ganache dream...

Herbal chocolates are a great way to work with herbs. Here is a recipe that combines two absolute beauties – nettle and rose. You can explore doing this with other herbs too though. Feel free to tweak the ingredients as you like. Put on some lovely tunes and lets dive in!

Ingredients:

70ml full fat coconut milk

150g dark chocolate, finely chopped up

1 tbs maple syrup (optional)

1 tsp vanilla seeds, scrapped from a pod

5  fresh young nettle leaves, washed and finely chopped up

A small handful of dried or fresh edible rose petals

Optional:

1 tbs nettle seed

1 tbs rose powder

2 tbs cacao powder (or my cacao dream mix)

The Method: 

1) Heat the coconut milk in a pan until it starts to simmer, then remove from the heat.

2) Add the nettle leaves and rose to the hot milk and infuse for 20 minutes, then strain the herbal coconut milk through a muslin cloth and squish any remaining herbal juices into it.

3) Reheat the coconut milk and add the chocolate and vanilla seeds, whisking until the chocolate is melted and blended into the herbal milk to make a lovely thick chocolaty mixture.

4) Remove from the heat, transfer to a bowl and blend in the maple syrup (if using this). Then put in the fridge to cool. This takes different amounts of time depending on your fridge so keep checking it until it is a mouldable consistency, not too liquidy and not too set. For me it normally takes about 90 minutes.

5) With cool, clean hands (running under cold water helps), shape the chocolatey herbal truffle mix into bite size balls and place on a tray with baking parchment. Once all the mixture is rolled into balls, you can choose to roll them in a final coating if you wish. I like to use these to coat, normally doing a few of each:

~ Rose powder

~ Nettle seeds (these are energising so best at the start of the day)

~ Cacao powder

~ Rose petals, or a single one on top of each truffle

6) Store in the fridge and enjoy! They will probably last a couple of weeks in the fridge, but i’m sure they will be eaten before then…