Adults time - these amazing chocolates are just delicious. They are firm but soft to eat. Such a treat.
Orange Chocolate Truffles
150 ml cream
375 gr dark chocolate
2 tbsp rice malt syrup
375gr cacao
Zest 2 oranges
65 gr butter
50 ml cointreau or brandy ( you can buy these in 50 ml bottles)
Cocoa dusting
Method
1 - Place cream, chocolate,butter, rice malt syrup, orange zest in a basin over water melt.
2 - stir in brandy, remove and cool, stirring every now and then until cool.
3 - place in a piping bag and pipe balls or logs.
4 - place in fridge 3 hrs and then dust with cocoa powder.
5 - freeze in air tight container and defrost 30 mins before serving
Grate your oranges
Place your cream, butter, chocolate and orange rind in a bowl and sit it over a pot of simmering water. Do not let the base of the bowl touch the water OR let steam have contact with the chocolate.
Mix well and then stir in your 50 ml cointreau - I buy it in a 50 ml bottle.
Mix and cool. Stir every now and then so any fat does not separate (like mine did slightly) until it cools.
Place a nozzle into a piping bag and sit it with the nozzle laying down inside a jug.
Line a tray or board (one that will fit in the fridge) and pipe shapes
Place in the fridge to set for 3 hours.
Then sprinkle with cacao and place into a container in the freezer. Thaw before eating.
Serve with sugar free hot chocolate made with coconut milk.
My kids cooking class today, chocolate easter eggs made with dark chocolate, filled with chocolate mousse and salted caramel. No processed sugar used in the filling.
Happy Easter everyone xx