Month: October 2014

Elizabethan Dark Chocolate Truffles #ChocoGrange

I am fascinated by wartime cooking, recipes and rations and how we wasted nothing in the kitchen.  A very basic truffle was made using mashed potato and cocoa. This is my updated version. Elizabethan Dark Chocolate Truffles take their name from the era when we first could get potatoes and chocolate in England.

You will need:

4 heaped tablespoons of mashed potato this is approx 200g – 250g of peeled raw potato. I cooked it without salt but leftover mash would work fine too.

1 tablespoon of dark rum I used Kraken as it is a lovely dark and spicy rum.

2 heaped tablespoons of caster sugar

2 heaped tablespoons of cocoa powder the best you can get

large bar of dark chocolate again the best you can get

sea salt flakes I used smoked sea salt flakes but either will do


To get the potato really smooth I pressed it through a sieve. If you have a potato ricer then brilliant!

Add the sugar, rum and sieved cocoa powder to the mashed potato and mix together. You should end up with a stiff paste which looks like this.




Roll the paste into small balls with the palms of your hands. Don’t make them too large as they are very rich…. I made 28 from this mixture. As you finish each ball, roll them in a small dish of sieved cocoa and place on a tray.


 Melt the dark chocolate in a bowl then dip each truffle into the melted chocolate. I then placed each truffle onto another tray covered with greaseproof paper. When they are all coated with chocolate sprinkle a little sea salt onto the top and leave to chill in the fridge.



The centre of these truffles is really light and fluffy, with the rum giving a very faint flavour. If you want to avoid the alcohol then you can use vanilla or almond essence (not a tablespoon full though, try a teaspoon!). You can also experiment with different types of chocolate coatings.


Grange Hotels have asked for secret chocolate recipes for their Demarquette Chocolate Afternoon Tea menu. The winner will be treated to a special Afternoon Tea for two with an overnight stay at the five-star Grange Tower Bridge Hotel, and the winner’s recipe will be featured across the Grange Hotels Group for one month. Recipes will be judged on the following criteria: originality and creativity of recipe and its name plus the combination of ingredients used. This is my recipe for the competition. #ChocoGrange