Orange & Ginger Chocolate Truffles

By á-64029

One of the last things we did before leaving for Australia was cleaning out our pantry and fridge. We found a bag of cacao butter that needed to be used, so these happened. We do truffles quite often at home but most often it’s different versions of our date & chocolate truffles. As a Christmas treat, this cacao butter version is more decadent and creamier. They are the kind of truffles that smudge your teeth on the first bite and have delicate chocolate, orange and ginger flavours that keep on dancing on your tongue even after they are eaten. Wrap them in a jar and give them away as a last minute Christmas gift. Just make sure to save a few for yourself.

Ingredients

• 4 tablespoons raw cacao butter (break off small pieces)
• 3 tablespoons raw coconut oil
• 4 tablespoons raw honey
• 3/4 cup cacao powder + more for rolling
• 4 tablespoons orange juice
• 1 tablespoon fresh grated ginger (or less if you prefer it milder)
• 1/2 teaspoon flaky sea salt

Details

Servings 20
Preparation time 20mins
Cooking time 40mins
Adapted from greenkitchenstories.com

Preparation

Step 1

Heat water in a small saucepan, place a heatproof bowl on top. Measure out all ingredients.

Melt the cacao butter over a water bath, while stirring. Remove from heat, add coconut oil and honey and whisk until well combined.

Add cacao powder, orange juice and sea salt and whisk until thick and smooth, for about 30 seconds to a minute. Place in the fridge to cool and set for 10 minutes.

Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in cacao powder and store in the fridge.