Food recipes
Dark Chocolate Truffles with Orange
Dark Chocolate Truffles with Orange Ingredients: beverages, almond milk, unsweetened, shelf stable orange juice, raw spartan, real semi-sweet chocolate baking chips, cocoa, dry powder, unsweetened Directions: Place al...
Dark Chocolate Truffles with Orange
Ingredients:
beverages, almond milk, unsweetened, shelf stable
orange juice, raw
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
Directions:
Place almond milk in the top of a double boiler (over about two inches of simmering water in the bottom pan) over medium heat.
If you dont have a double boiler, just put a heat-proof mixing bowl (in other words, not plastic) over a pan of gently simmering water.
If using a flavoring (optional), add it now and let it steep for five minutes.
For this batch I used fresh orange zest but you could try all sorts of things like chopped candied ginger or you could even steep a tea bag (peppermint or earl grey is great) in the milk.
After 5 minutes, turn off heat and immediately add chocolate, stirring until it melts and the mixture is smooth and glossy.
Pour melted chocolate into a heat-proof bowl, cover with plastic wrap and place in the freezer for one hour (or in the fridge for a few hours).
Place the cocoa powder (or raw cacao) in a shallow bowl, sifting with a fine mesh strainer to remove clumps.
When chocolate is set (you can add a tablespoon of cocoa powder directly to the mixture and stir if its still too watery), scoop out 1 tablespoon of the dough at a time, roll into a ball between your palms, and roll in the cocoa powder to coat.
Set on a parchment lined tray.
Repeat with remaining chocolate and enjoy!
Note: You can also roll them in finely chopped nuts or dried coconut.
Ingredients:
beverages, almond milk, unsweetened, shelf stable
orange juice, raw
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
Directions:
Place almond milk in the top of a double boiler (over about two inches of simmering water in the bottom pan) over medium heat.
If you dont have a double boiler, just put a heat-proof mixing bowl (in other words, not plastic) over a pan of gently simmering water.
If using a flavoring (optional), add it now and let it steep for five minutes.
For this batch I used fresh orange zest but you could try all sorts of things like chopped candied ginger or you could even steep a tea bag (peppermint or earl grey is great) in the milk.
After 5 minutes, turn off heat and immediately add chocolate, stirring until it melts and the mixture is smooth and glossy.
Pour melted chocolate into a heat-proof bowl, cover with plastic wrap and place in the freezer for one hour (or in the fridge for a few hours).
Place the cocoa powder (or raw cacao) in a shallow bowl, sifting with a fine mesh strainer to remove clumps.
When chocolate is set (you can add a tablespoon of cocoa powder directly to the mixture and stir if its still too watery), scoop out 1 tablespoon of the dough at a time, roll into a ball between your palms, and roll in the cocoa powder to coat.
Set on a parchment lined tray.
Repeat with remaining chocolate and enjoy!
Note: You can also roll them in finely chopped nuts or dried coconut.