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a box with a seaberry chocolate truffle, coated in red coconut powder in it

Seaberry Chocolate Truffles

Sea buckthorn’s tangy brightness pairs beautifully with the creamy richness of chocolate, creating a truly unique truffle experience. In this recipe, I experimented with three types of Chocolat Favoris chocolate drops—white, milk, and dulce de leche—each bringing its own character to the truffles. The addition of sea buckthorn juice imparts a subtle fruity note, especially delightful in the white chocolate variation.
Whether you’re gifting them or indulging yourself, these seaberry truffles are sure to impress!
Each recipe makes roughly 12 to 15 truffle balls.
Imprimer la recette Pin Recipe
Temps de préparation 30 minutes
Temps de cuisson 2 minutes
2 hours for chilling time 2 heures
Temps total 2 heures 32 minutes
Type de plat Dessert, Snack
Cuisine French
Portions 12
Calories 110 kcal

Equipment

  • 1 small saucepan
  • 1 set of measuring spoons
  • 1 set of measuing cups
  • 1 spatula
  • 1 Whisk
  • 1 bowl per type of chocolate
  • 1 baking tray
  • parchement paper
  • 1 food processor optional (if you want a finer coconut powder for coating)

Ingrédients
  

  • 200 grams chocolate drops Any good quality chocolate
  • 60 ml pure sea buckthorn juice
  • 50 ml heavy cream
  • 1 tbsp butter
  • 1/2 cup sweetened coconut powder
  • red, fat-based food colouring in powder form

Instructions
 

  • Prepare the Ganache:
    Heat the sea buckthorn juice and heavy cream together in a small saucepan over medium heat until it begins to simmer.
  • Pour the hot liquid over the chocolate drops in a heatproof bowl. Let it sit for 1–2 minutes to melt the chocolate.
  • Whisk in the butter gently but thoroughly until the mixture is smooth and fully combined. Add a pinch of salt to balance the flavours.
  • Cover the ganache with foil or plastic wrap and refrigerate for 1–2 hours or until firm enough to shape.
  • Shape the Truffles:
    Use a spoon or small scoop to portion out the ganache. Roll each portion into a ball between your palms.
  • Place the balls on a parchment-lined tray and refrigerate again for 15–20 minutes to firm up.
  • Coat the Truffles:
    Roll the truffles in your chosen coating, such as sweetened coconut powder, crushed nuts, or sea buckthorn powder. Alternatively, dip them in melted chocolate for a glossy finish.
  • Serve and Store:
    Serve the truffles chilled or at room temperature. Chocolate truffles typically last one to two weeks at room temperature. They are best kept in the refrigerator until serving.

Notes

Per Serving Nutrition Analysis for Truffles (Yield of 12 to 15)

For a yield of 12 truffles:
  • Calories: ~110 kcal
  • Protein: ~1.30 g
  • Fat: ~7.05 g
  • Carbohydrates: ~11.18 g
  • Sugar: ~10.42 g
For a yield of 15 truffles:
  • Calories: ~88 kcal
  • Protein: ~1.04 g
  • Fat: ~5.64 g
  • Carbohydrates: ~8.94 g
  • Sugar: ~8.33 g
Keyword Desserts des Fêtes, Gâteries des Fêtes, Recettes argousier