As I mentioned in my post on Monday, I was planning to eat a lot of chocolate this week. And, with thanks to Ombar to for providing me with a delicious array of their chocolates, I’ve been able to do so happily. However, asides from eating their bars alone, I also decided to put some of their 60% coconut chocolate to good use and make some truffles from it.
Out of all of the chocolate desserts available to us, I think truffles have to be my most favourite. Their smooth, creamy texture is so irresistible and decadent, and they still manage to carry a delicious flavour of chocolate, even though containing other types of ingredients. No matter the occasion, chocolate truffles are always the perfect sweet treat.
One of my favourite things about truffles, is being able to add different elements and flavours to them. As much as I enjoy them plain, I also love adding other ingredients to them like mint, orange or caramel for flavour, or add in different fruits and nuts for texture. In fact, it was actually the taste of orange and chocolate that first sparked my interest in flavoured chocolate. They pair so well together, and because of this I was inspired to try all of the other flavour combinations that people combine with chocolate.
As orange chocolate is something I really love, I decided to use that combination in this truffle recipe. However, for a warming and Autumnal twist – I also decided to add in some fresh ginger. Ginger is something that works well with both orange and chocolate, so I knew I had to add it to these truffles. The amount of ginger you add depends on how much heat you want to add. If you want only a slight warmth, feel free to only grate in a small amount – or vice versa. You could even leave it out completely if you aren’t keen on ginger. I’ve also found that the ginger hasn’t been so strong where I live at this time of year, so I’ve had to add around an inch (plus) of it to this recipe before, to get the heat I want. So, before you add the ginger – check how fiery your piece is, as they can vary in taste significantly!
I was also kindly gifted a set of beautiful ramekins and slates from Wayfair, to feature in my recipe posts. I decided to feature them in this recipe first, as I love to stack truffles into ramekin dishes like these. As you know, I also love to photograph my food on slate, so these miniature slates worked perfectly with the ramekin and truffles!
You can buy both products here:
I hope you enjoy the truffles, and of course the remainder of Chocolate Week!
orange and ginger truffles
makes 15-20 truffles
2 tbsp tiana’s cooking coconut butter
2 medium oranges – juiced to make 1/2 cup (125ml) juice
1/4 cup (60ml) rice milk
1/3 cup (55g) cashews
1 inch piece (roughly, depending on desired taste) fresh root ginger, grated
1 tsp orange extract
4 tbsp cocoa powder
- Firstly, add the orange juice, milk, ginger, orange extract and cashews into a blender, and set aside.
- Then, break up the chocolate and add it into a pan with the coconut butter and place it onto a low heat. Stir the ingredients together occasionally, until smooth, melted and mixed together.
- When the chocolate mixture has melted, remove it from the heat and pour it into the blender. Then, blend everything together until completely smooth. Next, add in the cocoa powder and coconut sugar, and blend again until completely smooth.
- When this is done, remove the mixture from the blender, and pour it into a bowl. Then, move the bowl into the fridge to set for about 3-5 hours (I usually leave mine overnight). When the mixture is firm and has set, remove it from the fridge.
- Using a spoon, scoop out some of the mixture and press it into a circular truffle shape. Then, dip the truffle in cocoa powder to coat it. Repeat this process until all of the mixture has been used up. Then, either store in the fridge to keep cool, or serve.
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