Longleat Chocolate Truffles

Those of you have visited Longleat will know that Emma’s Kitchen is filled with homemade sweet treats; from florentines, my rose meringues, fruit jams, the famous Longleat cake to chocolate shards.

I get a real buzz from brainstorming creative ideas and working on new recipes with the team at Longleat for Emma’s Kitchen. Beyond indulging our sweet tooth (!) it’s so rewarding to see the ideas brought to life and people enjoying your products. Particularly when it’s been a team effort, we all have a real sense of pride here when we put the Longleat stamp of approval on something.

This year, one of our focuses has been taking our popular chocolate shards to the next level. I really wanted to create something luxurious that lends itself to my personal love of entertaining and feels extra special if you were to give it as a gift from Longleat. So, what else of course but a delicious bag of chocolate truffles.

It’s been a labour of love, collaborating with a local chocolatier to test flavours and textures, and I’m pleased to say the hard work has paid off – Chocolate Truffles have this month launched at Longleat for the first time!

Here’s a slightly simpler version of the very same truffle recipes we have been testing in Longleat’s kitchens. If you’re trying at home, be sure to tell us what you think!

Longleat Chocolate Truffles

Prep Time: 15 mins (plus 1 hour and 10 minutes chilling time)   |   Serves: 12 truffles (dependent on size)



For the truffles:

  • 220g shredded coconut
  • 400g walnuts
  • 200g cocoa powder
  • 100ml agave nectar
  • 100 ml coconut oil
  • 1tsp sea salt
  • 1tsp vanilla extract

For the truffle coating:

  • 200ml coconut oil
  • 100ml agave
  • 100g cocoa powder
  • 1tsp sea salt
  • 1tsp vanilla
  • 150g shredded coconut

Tip: as an alternative to the shredded coconut, you could sprinkle each truffle with a little sea salt or cayenne pepper


  1. For the truffles, mix the coconut and walnuts, before adding all the remaining truffle ingredients. Fold together for a combined mixture.
  2. Place the truffle mixture in the fridge to chill for 30 mins.
  3. Remove the truffle mixture from the fridge. Take a large spoonful of the mixture and roll it in your hands briefly, into a small chocolate truffle ball. Size them as desired.
  4. Place on a piece of baking paper on a baking tray, with even spacing between each truffle. Once they’re all on the tray, place in the freezer for 30mins.
  5. For the truffle coating, take the shredded coconut, pour into a bowl and place to one side. Combine all the other ingredients together in a separate bowl until you have a thick, smooth and slightly sticky consistency.
  6. Once your truffles are chilled, using a fork, dip your cold truffles into the truffle coating to cover well. Straight after, dip into the shredded coconut and coat well
  7. Allow to rest in the freezer for another 10 minutes. Once ready, eat at room temperature

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