These truffles are the final instalment of the vegan cheese and wine evening. I think these were my favourite part, but then anything rich and chocolatey generally gets my vote! The dark chocolate truffle without the orange can be used as a basic recipe to make your own adaptation with other flavours, or can be used alone for a simple truffle. I used 70% dark chocolate from lidl (because it's cheap but still tasty), but this is personal preference as I don't like dark chocolate to be too dark (more sweet than bitter always!) but you can make with with your preferred dark chocolate. The flavoured chocolates (chocolate and chili would definitely be a winner - Lindt's excellence brand is the best variety in my opinion) would make for really nice truffles in themselves I would think, or you can add flavourings as you like.
Ingredients:
300g Dark Chocolate
3/4 cup Coconut Oil
4 tbsp Water
1 Blood Orange
1 tsp Agave Syrup
Pinch Sea Salt Flakes (might seem odd but I would really recommend it for a depth of flavour)
Cocoa powder to roll in
Method:
To make the orange flavouring, zest and juice the blood orange into a pan
Reduce as much as possible (although there probably won't be a huge amount)
This will make the juice quite bitter, as there's not much I didn't want to strain it as I thought I'd just end up loosing most of the juice but if you're making larger amounts this will be an option - there was no grittiness or texture in the truffles though so it's not a problem
Sweeten the flavouring with agave syrup (or sugar or whatever sweetener you like to use) and set to one side
Melt the chocolate, oil and water in a bowl (or pan) over hot water (making sure the bowl isn't touching the water so the chocolate doesn't burn)
Take off the heat just before it is fully melted and stir together gently
Fold in the orange flavouring and sea salt
Place in a wide flat dish and cover and leave in the fridge to set for a couple of hours (don't leave it too long or it will be difficult to roll)
Cover your hands in cocoa powder to stop the chocolate from sticking
Spoon out truffle-sized lumps and roll into balls in the palm of your hand (or if you have a melon-baller this will do this job for you in one go
Roll in the cocoa powder and refrigerate for an hour
Serve and enjoy!
These should keep for up to a week in the fridge. I haven't tried making these with other chocolates so I don't know how that will work, white I think might be a problem but you can probably have reasonable success with milk, although you may need to reduce the amount of oil and reduce or omit the water.
Let us know how yours go at twocooksoneblog@gmail.com
This is the last of the vegan cheese and wine night recipes - however do let us know of any good vegan canapé or other party nibble recipes you have, we love to get mail and photos!
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