Chocolate Orange Truffle
Use live yogurt to make a healthier, probiotic chocolate. What could be better? Feel free to experiment with different flavour combinations and dairy or non-dairy yogurt. It is important to remember to let the chocolate cool slightly before adding the yogurt to avoid killing the live bacteria. These are perfect for gifting or snaffling on your own!
Makes about 30-40 truffles
Ingredients
300 grams dark chocolate (70% or higher), broken into pieces
1 tablespoon vanilla paste or extract (optional)
1/4 teaspoon almond extract
zest 1 orange
a few gratings of nutmeg
2 teaspoons maple syrup
2 tablespoons dark cocoa powder
pinch sea salt
165 millilitres live yogurt (coconut or dairy)
For rolling
Finely ground almonds, desiccated coconut, beetroot powder and/or raw cacao
Method
Melt the chocolate in a ceramic bowl over a pan of bowling water, stirring to ensure that it melts evenly and to prevent the chocolate from boiling/burning.
Once melted, take the bowl off the heat and stir in the vanilla, almond extract, orange zest, nutmeg maple syrup and cocoa powder, using a whisk or rubber spatula. Once the mixture has cooled slightly, add the yogurt and stir until it is well combined.
Pour the mixture into a shallow bowl or tin and place it in the refrigerator for an hour until completely cooled. The mixture should be completely solid.
When the mixture is cooled remove the pan from the fridge and allow the mixture to come to room temperature and using a teaspoon, scoop up enough to generously fill the spoon.
Gently squeeze the mixture together until it starts to form a ball, then roll it between the palms of your hand to make a neat ball and place this on a sheet of parchment. Continue to roll until all the mixture is used.
Next, roll the finished truffles in your coating of choice. Store in an airtight container in a cool place. These should keep for up to 2 weeks.
Recipe provided by Nena Foster.
