*These truffles are dairy free, paleo friendly, clean eating, and have no added sugar.
The last few weeks have been a whirlwind of projects and Christmas events leaving little time to post on this blog. I’ve missed sharing photos and recipes of my own with you so I am kicking it into high gear this week (well, high gear for me) and have a whole slew of Holiday treats just waiting to be posted! Plus, look for a giveaway possibly tomorrow or Thursday 😉
First up? These Fresh Orange & Dark Chocolate Truffles.
I’ve made a few batches of chocolate truffles over the last week or so. I was thinking about them the other night when I wondered what would happen if I tried adding fresh juice to melted chocolate. Because orange and chocolate truffles would be that much better with the addition of bright,tangy, freshly squeezed orange juice. And guess what?
I used the freshly squeezed juice of a few clementines because I find them to be even brighter and more vibrant tasting than your common orange. The zest from the clementines adds to the orange flavor as well as a few drops of food grade orange oil.
Believe me when I tell you that these truffles are the most orange-y and fresh flavored chocolate orange truffles you ever did taste.
I also used a little bit of sunflower lecithin to ensure that these truffles would bind due to the mixture of citrus juice and melted chocolate. It worked like a charm. These beauties were as smooth as any truffle I’ve ever made.
Make sure to use a high quality chocolate for the best taste since the chocolate is the base of the entire dessert. I prefer a cacao percentage of 60%. You can go higher or lower, based on your preference, but stay away from milk chocolate as it has a lower percentage of cacao, and higher percentage of milk solids, and will not firm up the way that dark chocolate will.
- 10 ounces High Quality Dark Chocolate Chips (use dairy free, if necessary) Preferably 60% Cacao
- 3 tablespoons Coconut Milk
- 3 Tablespoons Coconut Oil
- zest of 1 Clementine
- Juice of 2 Clementines
- 2 drops Orange Oil (I use Wild Orange oil by doTERRA)
- 1 teaspoons Vanilla Bean Paste
- ½ teaspoon Sunflower Lecithin
- Raw Cacao Powder (or cocoa powder) for rolling truffles
- Place the chocolate chips, coconut milk, and coconut oil in a microwave safe bowl. Microwave on high for 1 minute. Whisk the mixture until chocolate melts and it becomes completely smooth.
- Add the clementine zest, clementine juice, orange oil, vanilla bean paste, and sunflower lecithin to the mixture and whisk until combined. Chill in the refrigerator until solid.
- Remove from refrigerator and let sit at room temperature for about 1-2 hours, or until the solid chocolate softens enough to be scooped.
- Using a scoop with about a 1 tablespoon capacity, scoop out rounds of truffles and place on a plate or parchment lined baking sheet.
- Using the palms of your hands, roll the scoops of chocolate into balls and place them in a bowl of raw cacao powder. Roll in the cacao until coated. Store in an airtight container and keep refrigerated.