dark chocolate orange truffles

dark chocolate orange truffles

These dark chocolate orange truffles combine two of my favorite dessert flavors! Chocolate and orange…a classic flavor combination that I find irresistible!  February has been mostly warm and sunny in Northern California and our orange trees are in full bloom.  I spent some time picking ripe oranges over the weekend and I knew something chocolatey HAD to be made!

This recipe uses high quality, dark (at least 70% cacao) chocolate because it tastes rich and it offers some amazing health benefits.  Cacao has been shown to fight off free radicals – which age your cells.  Dark chocolate’s antioxidant benefits have been bragged about for years and I love incorporating the lower sugar variety into many of my recipes.

dark chocolate orange truffles

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dark chocolate orange truffles

A delicious, vegan treat that combines rich dark chocolate with energizing orange!

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Ingredients

  • 2 Cups good quality 70% dark chocolate (chopped)
  • 1/2 Cup coconut cream (chill the can in the fridge overnight and scoop out the hardened cream, leaving the liquid behind)
  • zest of 2 oranges
  • cocoa powder for dusting

Instructions

  1. You will melt the chocolate and cream together over a double boiler. Before you get started: find a small saucepan and a large glass bowl that will easily sit on top of the saucepan without touching the bottom.
  2. Fill the saucepan with 2 inches of water and bring to a boil over high heat.
  3. While the water is boiling, chop the chocolate using a serrated kitchen knife.
  4. When the water boils, lower the heat to low and let the water simmer.
  5. Place the chopped chocolate and the coconut cream in the glass bowl and gently place the bowl over the simmering water.
  6. Stirring often with a rubber spatula, allow the chocolate to slowly melt until the chocolate and the coconut cream form a smooth mixture.
  7. When the chocolate is completely melted, remove the bowl from the stove and stir in the orange zest.
  8. Line a baking sheet with parchment paper and spread the chocolate mixture onto the parchment in a 1/2 inch thick layer.
  9. Place the baking sheet in the refrigerator to cool – this will take about 30 minutes.

Rolling the truffles

  1. Once the sheet of chocolate has cooled, cut the sheet into even squares. This will help you roll even sized truffles.
  2. Dust a clean kitchen counter with cocoa powder.
  3. Use clean hands to squish and roll the chocolate squares into balls.
  4. Roll the chocolate truffles into the cocoa powder.
  5. Serve immediately or store in an air tight container in the refrigerator up to 3 days.

Notes

  • If you store the truffles in the fridge, let them come to room temperature before serving.
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