Portabello Grilled Mushrooms with Feta







Portabella mushrooms make a nutritious and protein rich meal for vegetarians.

You can use them in Burgers or eat them on their own for a meal with more protein and less carbs.


Portabello Mushrroms: 1 packet with 3-5 mushrooms

Feta Cheese: 50 gm ( we used Kodai Feta but Greek Feta is better)

Olive Oil: 100 ml

Crushed Garlic : 4-5 garlic pods

Salt & pepper : to taste

Optional : Fresh/Dried  Basil

Serve: On a bed of fresh lettuce, Garnish with watermelon, pumpkin /melon seeds (optional)


  1. Wash the mushrooms carefully and dry with a tissue. Remove the stems.
  2. Marinate mushrooms in olive oil, crushed garlic, salt and pepper. You can add fresh basil to the marinade ( optional)
  3. Keep in the fridge for 3-5 hours or longer.
  4. Heat the electric grill or barbeque.
  5. Place the mushrooms and grill till cooked, they will shrink in size and break if cut, 10-12 minutes.
  6. Put the feta on the hot mushroom .
  7. Serve hot on a bed of lettuce. Add fresh sliced watermelons, pumkin seeds as garnish ( optional )
  8. You can also use these grilled mushrooms as a filling for a Vegetarian burger. Add you choice of barbeque sauce ,lettuce, tomato, gherkins and relish
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Flourless Vegan Chocolate Chip Cookies

justruf blog creative 23 aug-01













This is a great, HEALTHY recipe for vegans as well as vegeterians, and has no flour or sugar.

(Note: The texture is moist and chewy, and this is not a crisp cookie. You could add an egg to the recipe if you like).

The recipe yields 12 cookies. 


1/2 cup of melted Jus’Trufs cocoa butter

2 1/2 cups of almond or cashew flour or a mix of the two

1 teaspoon of vanilla extract

1/4 teaspoon of salt

1/4 cup of  Jus’Trufs 60% Artisanal dark chocolate chopped into pieces

(Note: We never use commerical chocolate chips in any of our baking, as they do not melt while baking, but we prefer melted bits of real  chocolate in our cookies, makes a world of difference)

3 tablespoons of maple syrup/honey ( this recipe is not too sweet, if you prefer a sweeter cookie, add an additional tablespoon)

2 tablespoons of almond milk/coconut milk

optional mix ins: a handful of pistachios


Preheat oven to 160 degrees Celsius

1 Melt cocoa butter gently in a mixing bowl.

2.Mix vanilla extract, almond /coconut milk, maple syrup /honey into the bowl with melted cocoa butter

3.Mix in the nut flour, salt and chocolate chips and optional pistachio. Mix with a fork or spatula until well incorporated.

4.Line a cookie sheet with parchment paper or place on silicon mat

5.Divide dough into 12 section and form each section by hand into a cookie shape. You are welcome to use cookie cutters too.

6. Spread the cookies evenly on the cookie sheet with an inch or two of space between the cookies.

7. Bake for 15 to 20 minutes until the cookies begin to brown on the edges.

8. Take out of the oven and let the cookies cool on the cookie sheet for 20 minutes.

Enjoy the cookies with a soothing hot chocolate!!!

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Peanut Butter Oreo Tart










  • 1  packet Oreos ( chocolate / vanilla flavor )
  • 100 gms butter
  • 200 gms + 30 gms creamy peanut butter.
  • 200 gms powdered sugar
  • 150 gms chocolate chips
  • 150 gms Amul  cream


  1. Finely crush the Oreos with a food processor / blender / in a Ziploc bag.
  2. Stir crumbs together with ½ of the melted butter until well combined.
  3. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  4. Add the remaining butter, creamy peanut butter & powdered sugar to a large mixing bowl or the bowl of a stand mixer.
  5. Beat on low speed until smooth and creamy.
  6. Spoon the peanut butter mixture over the crust into a smooth layer.
  7. Place back in freezer to set & firm up for 20 mins
  8. Place chocolate chips & remaining 30gms of peanut butter in a large glass or heat-proof bowl.
  9. In a saucepan, bring heavy Amul cream to a rolling simmer over medium-high heat.
  10. Pour the cream over the chocolate chips & peanut butter & let sit for 5 minutes. Then whisk until completely smooth.
  11. Pour the chocolate layer over the peanut butter layer.
  12. Refrigerate for 1 hour until the tart is set & chilled.



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Mango Tart







Try some of these tarts while the mango season is still here!

Ingredients :

  1. Milk maid – 50 gms
  2. Amul fresh cream – 50 gms
  3. Mango puree – 30 gms
  4. Mango cubes
  5. White chocolate – 30 gms ( melted )
  6. Castor sugar – 40 gms
  7. Butter – 80 gms
  8. Flour – 120 gms
  9. Milk – 20 gms

Method :

  1. In a bowl knead together the flour, sugar, milk & castor sugar into a smooth & firm dough.
  2. Line the desired tart shells with the sweet dough & bake them at 150 degrees till golden brown.
  3. Once the tart shells are cool, use a pastry brush & line the tart shell with a thin layer of melted white chocolate.
  4. Using an electric hand blender, whisk together the Amul fresh cream, milkmaid & mango puree.
  5. Fill the tart shells with the mango pruee filling and allow to set in the fridge for 2 hours.
  6. Garnish with the chopped mango cubes & serve chilled.
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Butter Cookies









Life is better with fresh baked butter cookies!

Ingredients :

Flour – 250gms
Butter – 200gms ( softened )
Icing sugar – 100gms

Walnuts / Almond slivers / Chocolate chips ( optional )



1) In a large mixing bowl, add in the flour & butter & knead with your fingers until a soft but firm dough is formed.

3) Allow the dough to rest for ½ hour in the fridge.

4) Preheat the oven to 180°C / 375°F  & line a baking tray with butter  paper.
9) Divide the dough into small balls of 20gms & arrange them on the baking paper, leaving a 1inch space all around the dough. Slightly press the dough so as to flatten it.
10) Sprinkle few pieces of walnuts / almond slivers / chocolate chips on top ( optional ).


11) Bake it for 10-15 minutes or till the cookies slightly change in color.
12) Once done, transfer cookies to a wire rack and cool completely.




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Blog creative - 5 july















Ever wondered what a cake without flour would be like? Or if that was even possible! Here’s a magic recipe for you.

Ingredients :

  1. 72% Dark Chocolate – 450gms ( chopped )
  2. Unsalted Butter – 450gms
  3. Almond Meal – 300gms
  4. Castor Sugar – 300gms
  5. Vanilla Essence – 1tsp
  6. Eggs – 6 nos
  7. Milk / Water

Method :

  1. In the kitchen aid whisk together the eggs, castor sugar and butter until a creamy batter is formed. Set aside.
  2. In a microwave proof bowl melt the chopped 72% dark chocolate in short bursts of 30 seconds, stirring after each burst until the chocolate turns liquid. Keep in mind that long bursts in a microwave may burn the chocolate.
  3. Add the melted chocolate to the creamy batter giving the mixture a good stir.
  4. Fold in the Almond meal.
  5. At this point you should have semi runny batter, if not, add in milk & water.
  6. Bake in a preheated oven ( 180 degrees ) for 25 – 30 minutes or until batter shrinks from the sides.



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Blog creative - 24 June







This is one of our favourite tarts , not too sweet with the crunchy walnuts on top giving it that extra texture

Ingredients :

  1. Short crust pastry ( sweet) – 120gms
  2. Sugar – 100gms
  3. Amul Cream – 100gms
  4. Butter unsalted -100gms
  5. Dates – 150 ( chopped )
  6. Walnuts chopped – 150 ( chopped )
  7. Honey – 50 gms
  8. Eggs – 2
  9. Vanilla Essence – 1 tsp
  10. chocolate cake crumbs – 50gms


Method :

  1. Preheat the oven to 160 / 170 degrees C
  2. In a thick bottomed pan, caramelize the sugar on low heat, stirring all the time.
  3. Remove from heat & stir in the amul cream & butter.
  4. Allow to cool for 5 minutes & add in the dates, walnuts & honey.
  5. Add in the cake crumb, vanilla essence & the eggs, incorporate all ingredients.
  6. Fill into prebaked pie tart.
  7. Bake for 25 – 30 mins.
  8. Allow to cool before removing from pie tart shell.
  9. Place caramelized walnuts on top for decoration
  10. Cut into 8 slices & serve with Vanilla Icecream.
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Jus’Trufs Sea Salt Chilli Truffle Cups

Blog creative - 7 June







The Jus’Trufs Sea Salt Chilli Bar is made from Artisanal, Single Origin Cocoa Beans grown in India.

The base chocolate is a 45% dark Milk Chocolate with a note of Sea Salt and a kick of Red Chilli towards the end.
(It is available as a 40 gm bar and a 460 gm bar for institutional buyers.)

Following is a step-by-step procedure on how to make these exquisite Chocolate Truffle Cups.

Makes 10 Truffles , where the cup is 15 gm each


  • Jus’Trufs Sea Salt and Chilli Chocolate : 100 gm
  • Amul Fresh Cream : 50 gm
  • Dark Couverture Chocolate 60% for cups : 150 gm


  1. Use tempered chocolate to make the chocolate cups. Let it set and remove from mould. Keep in a cool place.
  2. Heat the fresh cream till it just starts to boil. Let it cool.
  3. In another bowl, chop the bar into small pieces and melt on a double boiler. Take care not to overheat the chocolate.
  4. When the cream has cooled, to approximately body temperature, mix the cream into the melted chocolate.
  5. Mix to make a smooth ganache.
  6. Put the ganache into a piping bag with a star nozzle. Pipe in to chocolate cups. Let it set. Garnish with a sea salt crystal.
  7. Serve at room temperature.


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72% Dark Chocolate Mud Cake (Eggless)

Blog creative - 20 may







The dark chocolate mud cake – moist and divine, is one of our favourite recipes, also eggless and so simple to make.

Note: The rich taste of chocolate depends on the quality of chocolate you use. We’d suggest, you use a really good quality real chocolate.


  1. 250 gms butter
    2. 375 ml water
    3. 3 teaspoons instant coffee (mixed with above mentioned water)
    4. 220 gms caster sugar
    5. 35 gms cocoa powder
    6 .100 gms Jus’Trufs 72% Artisanal dark chocolate, chopped
    7. 250 gms refined flour
    8. 1teaspoon soda

Method :

  • Preheat oven to 150 degree Celsius.
    – Grease and line with butter paper , an 8 inch round cake tin.
    – Combine butter, water, coffee, sugar, cocoa powder and chocolate in a saucepan and place it over gentle heat. Bring to boil while stirring. Everything should be dissolved. Be careful the mix shouldn’t boil over.
    – Simmer gently for 5 minutes.
    – Remove from heat, cover and let cool to room temperature.
    – Whisk in gently flour and soda into the cooled liquid. Whisk till all lumps are removed. Do not over whisk.
    – Pour the batter into prepared tin. Tap to remove any large air bubbles.
    – Bake for around 25 – 30 minutes.
    – The top of the cake may crack, don’t worry the cracks will settle once the cake cools down.
    – Remove from oven. Leave to cool in tin for 15 minutes. Gently turn out onto a wire rack to cool.

You could also layer it with dark chocolate ganache if you like.


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Jus’Trufs 72% Dark ARTISANAL Chocolate Cookies

Blog creative - 12 may

Most people use Chocolate chips in their cookies..

We like to use real chocolate bits in our cookies. The difference is, Chocolate chips are meant to be bake stable, so they do not melt when baked. When we use real chocolate in our cookies, the chocolate kind of melts and you get an enhanced chocolate experience when you bite into these cookies. Which is why we make these cookies!!!

Ingredients : ( makes approx. 30 cookies , 30 gm each)

  1. Unsalted butter : 220 gms
  2. Flour : 350 gms ( sifted )
  3. Baking soda : 10 gms  ( sifted )
  4. Sea salt : 4 gms
  5. Brown sugar / Demerara sugar : 180 gms
  6. Granulated sugar : 60 gms
  7. Eggs : 2 large
  8. Vanilla Essence : 2 ½ tblespns
  9. Yoghurt / Curd : 1 tblespn
  10. 72% Dark Jus’Trufs Artisanal  Chocolate :    250gms ( chopped into bits.) & 50 gms extra for the top of the cookies.

Method :

  1. Preheat oven to 160 degrees C.
  2. Cut the butter into pieces & place in a saucepan over medium heat. Whisking frequently, allow the butter to turn golden brown. Remove from heat & cool to room temperature. This simple step gives a richer , nutty, butter taste to the cookies.
  3. In a bowl, mix together flour, sea salt & baking soda.
  4. With the hand whisk, combine the sugars & brown butter. Add in the egg, vanilla essence & yoghurt / curd. Blend until smooth.
  5. Next, mix in the dry ingredients & fold in the 72% Artisanal dark chocolate bits. Form into a dough. Cover & chill in the refrigerator for 30 minutes.
  6. On a non-stick baking tray, scoop the dough out with a tablespoons about 2’’ apart. Gently press with fingers to flatten slightly. Place a few 72% chocolate bits on top of each cookie.
  7. Bake until golden brown in the preheated oven for 10 – 15 minutes.
  8. Allow cookies to cool before removing from baking tray.
  9. Enjoy this beautiful, “un chocolate chip” experience.


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