Happy Friday everyone! Welcome back to another autumnal recipe. Today’s post is a guest recipe by the lovely boutique chocolate maker Cocoa and Heart who offered to share her latest creation: vegan cardamon and orange chocolate truffles with my readers! I happily obliged-because everyone loved my last truffle recipe and the combo of orange and cardamom just sounded too yummy to resist! (FYI:This is not at all a sponsored/ad post, I just loved the sound of the recipe).
The best thing is that it is not only dairy and gluten-free, but also sugar-free (depending on the chocolate you use). The subtle flavour of cardamom works beautifully with fresh orange and also pairs up amazingly well with dark chocolate.
The only sugar in this recipe comes from the chocolate itself, so depending on what type of chocolate you use, you can make these chocolate truffles stronger or slightly sweeter. I like to use about 60% cocoa solids dark chocolate, but that’s just a personal preference. This recipe makes about 25-30 chocolate truffles, which is just about the perfect number to share with your friends- or even make for festive gifts!
- 150 g Dark chocolate
- 40 ml Freshly squeezed orange juice
- 4 cardamom pods
- 1 tsp orange zest
- 1 pinch salt
- 100 g cocoa powder
First of all, prepare your cardamom pods by cracking them with a flat knife. If you prefer a delicate flavour, use just 4 pods, but if you are after a slightly stronger flavour add as many as 8.
The next job is to zest the orange and squeeze the juice. Make sure you get rid of pips, but don’t worry about small orange bits at this stage.
Gently bring the freshly squeezed orange juice to boil. Because it’s such a small amount, I find it easier to use a microwave, but a small pan on a hob is fine too. Add orange zest (again the amount depends on how strong you like your flavours to be) and the crushed cardamom pods. Leave for about 20 minutes to infuse.
During this time, you can prepare your chocolate. Chop up 150 g of dark dairy free chocolate and place it in a small bowl.
Once your orange juice is infused, put it through a sieve to get rid of any lumpy bits and the spice. Bring it back to nearly boiling and pour on top of your chocolate.
Stir gently so that the orange juice covers the chocolate and leave to cool.
The next job is to taste our chocolate truffle filling and decide whether the flavour is right! If you are happy with your flavour – great! If not, try a tiny pinch of salt dissolved in a small amount of hot water. And by tiny pinch, I really mean a nearly invisible amount. Stir it in and taste again. You will find that the salt brings all the flavours together and makes them ‘pop out’! It’s a little trick, which works every time.
When the chocolate mixture is cold, but not set, beat vigorously with a wooden spoon until very thick and much lighter in colour and texture. Leave to fully set in the fridge, then roll your truffles with your hands (use gloves) and leave to set again.
Roll the ganache in cocoa powder and serve your chocolate truffles as a perfect after dinner treat.
About the Recipe Creator
Magdalena has made her first chocolate truffle in 2000 as a gift for her friend’s birthday party. She now runs a boutique chocolate business called Cocoa and Heart (and is launching a vegan range soon!) You can find more chocolate recipes and chocolate making tips on her blog.