Thanks to Bakers Bunny, Lea Harris, for this fab recipe for seaweed truffles. Lea says, "they don't need to be pristine, rough is good, you want them to look freshly dug after all!"
Jump to the Method
We absolutely love this recipe. When we made these truffles for the office everyone said "om nom nom delicious." In fact, our Operations Manager Niall, who mostly exists on caffeine and vaping, ate double figures-worth.
Something to note for the seaweed/chocolate sceptics is that the flavour mellows over time, so you can make the truffles a few days in advance if necessary.
And if kombu isn't your favourite seaweed, these work well with Shony too. The flakes have a slightly lighter flavour than the powder, but they add texture too. Oh, and in the absence of whisky, gin is a good pairing with Shony. Yes, we've done our homework on this one. (Got to keep Niall happy.) Enjoy.
5oz milk chocolate
3oz plain chocolate (over 70%)
1oz unsalted butter
2 level tsps Kombu seaweed powder (optional)
6fl oz double cream
1.5 tbls peaty whisky
1 dessert spoon smoked sugar (or Demerara)
2tsp Kombu seaweed powder
1tblsp cocoa powder
1. Melt chocolates, butter and seaweed together in a bowl over simmering water.
2. Heat the cream until just boiling, cool slightly and add the whisky.
3. Add cream to chocolate gloop. Set aside to cool and then pop into the fridge until set (about 1-2 hours, even overnight).
4. Grind sugar and seaweed to a fine powder (unless your seaweed is powder...) then mix in the cocoa.
5. When chocolate has set, shape teaspoons of the mix into rough shapes and roll in the seaweedy sugar/cocoa dust. Pop into the fridge until needed.
6. Serve with a peaty dram or strong coffee after dinner.
More recipes with chocolate and seaweed:
This recipe was originally published in Bite Magazine.