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Wattleseed and Chocolate Truffles

Native Australian ingredients are in the culinary spotlight – they’re simmering under the surface with a tradition of 40,000 years, just waiting to be brought out onto the table for everyday Australian cooking.

Through innovation and experimentation, chefs and bush tucker foodies are pairing these traditional ingredients with modern ways of cooking to create unique flavours and experiences that celebrate Australia’s culinary roots.

Wattleseed is a native ingredient that is tantalising our tastebuds and getting us excited to explore the native Australian culinary world. Most often used in a roasted and ground form, Wattleseed has beautiful aromas of coffee, chocolate and hazelnuts. Even just a whiff makes your mouth water and warms you from the inside.

It is incredibly diverse, as its nuttiness goes well in anything from meat-rubs to shortbread, but it pairs especially well with… chocolate!

Wattleseed and Chocolate Truffles


250ml thickened cream

4 tsp Wattleseed, roasted and ground (see note) + 1 tsp extra for dusting

200g milk chocolate, roughly chopped

200g dark chocolate, roughly chopped

3 tbsp cocoa powder


  1. Heat cream and Wattleseed in a saucepan over medium heat until just at boiling point.

  2. Remove from heat and add chopped chocolate.

  3. Set aside for 5 minutes to allow the chocolate to melt.

  4. Gently stir, incorporating the melted chocolate, until a smooth consistency is achieved.

  5. Pour mixture into a long shallow dish and refrigerate for 2-3 hours or until firm.

  6. Combine the cocoa powder and extra Wattleseed in a bowl.

  7. Roll teaspoons of the chocolate mixture into balls and dust with cocoa powder and Wattleseed.


Rolling the truffles can get a bit fiddly. We find it useful to chill the chocolate mixture in a long shallow dish, then use a teaspoon to scoop down the length of the dish until you end up with a ball, then drop the ball into the cocoa powder mixture.

Is your chocolate sticky? Pour hot water into a glass to warm up your teaspoon and it will be easier to make nicely formed balls of chocolate.


Roasted and ground wattleseed is becoming more readily available. The spice brand Herbies supply it to a number of delis and markets.

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