I made a batch of these chocolate truffles at Christmas and they went down such a treat I thought it was finally time to share. The most challenging part of this recipe is pateince. I suggest making them the night before so you don’t spend half your day running to the fridge to see if they’ve set (that’s how my afternoon would be spent anyway!)
Bonus of this recipe is that there is no added sugar, apart from what is in the chocolate already, I don’t think they need anymore than that. You can make these with regular cream if that’s your jam but the coconut milk works really well here and means that you cover most dietary restrictions. I’ve used orange zest to flavour the milk but you can really use whatever you fancy, vanilla, cinnamon, cardamom the list goes on. As for the booze, go wild with your favourite liqueur.
300g Dark Chocolate, Minimum 75% cocoa solids
300ml Coconut Milk (full fat please, I use this one)
Peel of one small Orange
¼ teaspoon of Salt
3 generous tablespoons of Grand Marnier/Cointreau
Optional coatings: cacao, cacao nibs, ground pistachios
- Pour the coconut milk and orange peel into a heavy based saucepan and set over a medium heat. Bring the mixture up to a simmer, don’t let it boil, and then remove from the heat, setting aside for 10-15 minutes to allow the orange flavour to infuse.
- Chop the chocolate into fine pieces, the smaller the better, and place into a mixing bowl.
- Once the coconut milk has had it’s 15 minutes remove the orange peel from it and discard.
- Place the coconut milk back on the heat and bring back to a simmer.
- Pour the hot coconut milk over chopped chocolate and stir until all the the chocolate is melted and you have a silky mixture.
- Now add in the salt and booze, stir to combine.
- Allow the mixture to come to room temperature before placing in the fridge overnight of for at least 3 hours to set.
- Once completely set and chilled remove the mixture from the fridge.
- Take small amounts of the truffle mixture, around 10-15g, and roll into balls using the palm of your hands.
- Toss the truffle in your choice of coating and place on a tray. Continue to do this with the rest of the mixture.
- Place the truffles back in the fridge to allow them to firm up before serving.
- These can easily stay a week in the fridge or you can pop them in the freezer and remove a couple of hours before you want to serve.