Our Flint Fields Blanc de Noirs is the premium English sparkling wine in the Simpsons' range. So what could be a better match for this opulent and exquisite wine than some rich and sumptuous chocolate truffles.

This recipe is dairy-free and easy to make, ideal for savouring at the end of a meal or as a decadent treat after a long soak in the bath. 

We love seeing your Simpsons' snaps on social media and look forward to spotting your culinary creations paired with our exquisite English wines.

All of the Simpsons' wines are vegan and vegetarian friendly.  

Simpsons’ Wine Estate creates fine English wines, which reflect the exquisite characteristics of their iconic, chalk terroir in the North Downs of Kent. 

Created from estate grown Pinot Noir Clone 115 grapes, our Flint Fields Blanc de Noirs exemplifies English finesse and balance. 

The fruit was hand-picked separately over a ten day period with this particular variety selected to create a more full-bodied style owing to a slight accentuation of tannins, developing into a more luxurious mouth-feel.

Burnished gold and with a delicate mousse, this wine has a luxurious, vanilla cream and fine pastry nose, with flavours of fresh Alpine strawberry, toasted brioche and a smooth elegant finish.

We were delighted when our Flint Fields Blanc de Noirs won Gold at the International Wine Competition in November 2020. 

(Makes 45)

240 ml light coconut milk

300 g dairy-free dark chocolate

3 tablespoons coconut oil

1 teaspoon vanilla bean paste , or vanilla extract

1 handful of desiccated coconut

1 handful of mixed nuts 

(e.g. pecans, hazelnuts, macadamias)

2 tablespoons quality cocoa powder

Pour the coconut milk into a small pan over a low heat and heat through.

Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine – it’s important not to mix too quickly.

Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.

When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.

Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.

Spread the cocoa powder over a third plate.

Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. 

Then either roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.

Return the decorated truffles to the fridge for around 10 minutes to firm up.

Serve with a glass or two of chilled Flint Fields Blanc de Noirs 2018. Enjoy!

(Makes 45)

240 ml light coconut milk

300 g dairy-free dark chocolate

3 tablespoons coconut oil

1 teaspoon vanilla bean paste , or vanilla extract

1 handful of desiccated coconut

1 handful of mixed nuts 

(e.g. pecans, hazelnuts, macadamias)

2 tablespoons quality cocoa powder

Pour the coconut milk into a small pan over a low heat and heat through.

Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine – it’s important not to mix too quickly.

(Makes 45)

240 ml light coconut milk

300 g dairy-free dark chocolate

3 tablespoons coconut oil

1 teaspoon vanilla bean paste , or vanilla extract

1 handful of desiccated coconut

1 handful of mixed nuts 

(e.g. pecans, hazelnuts, macadamias)

2 tablespoons quality cocoa powder

Pour the coconut milk into a small pan over a low heat and heat through.

Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine – it’s important not to mix too quickly.

Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.

When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.

Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.

Spread the cocoa powder over a third plate.

Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. 

Then either roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.

Return the decorated truffles to the fridge for around 10 minutes to firm up.

Serve with a glass or two of chilled Flint Fields Blanc de Noirs 2018. Enjoy!

Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.

When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.

Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.

Spread the cocoa powder over a third plate.

Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. 

Then either roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.

Return the decorated truffles to the fridge for around 10 minutes to firm up.

Serve with a glass or two of chilled Flint Fields Blanc de Noirs 2018. Enjoy!