Project Description

This recipe is so simple and these truffles make lovely presents for friends or just to have one or two after your meal when you fancy something sweet 🙂

100g dark chocolate 72 % is perfect
50g coconut oil

Toppings -2 tbsp crushed pistachios, 1 tbsp desiccated coconut and 2 tbsp chopped dried cranberries and very finely chopped orange zest from one orange – these amounts are approximate you might need more or less.

Alternative Orange zest – you can peel an organic orange and leave it somewhere warm to dry out – the back of a range or above a radiator – then when completely dry and shrivelled – wizz up in a food processor or coffee grinder till powdered. You might need a few orange peels if using a food processor to have enough to process. Store in a glass lidded jar and it lasts for ages.

Break up the chocolate and put in a bowl over a saucepan of boiling water (don’t let the water splash into the chocolate as they don’t mix). Weigh out the coconut oil while it is still solid and add to the chocolate.

Place your choice of toppings – I used them all together – into a small bowl.

Put half of the mix into the chocolate and stir.

I used  very small paper cases – spoon the choclate into the cases stirring all the time to avoid the solids sinking to the bottom of the bowl, and refrigerate for 10 minutes or until the chocolate is tacky.

Remove from the fridge and sprinkle on the rest of the topping and press down very lightly – if it sinks place back in the fridge for another few minutes.

Once hard they can be put into sellophane bags and tied with some xmas ribbon for presys. Or place in an airtight box in the fridge. Serve from the fridge – leave at room temperature for 15  minutes then eat!