My house is looking more and more like a Willy Wonka dream than a place to live as I'm trying to churn out close to 150 truffles by Friday. It was fun for a while, then tiring, then annoying, then oddly relaxing. While I'm riding out the oddly relaxing wave I thought I'd share one of the recipes I'm rolling up.
Ingredients
makes about 50 small truffles
3/4 pound best quality dark chocolate you can afford
2/3 cup coconut milk creamer
2 tablespoons granulated sugar
1 teaspoon ground cardamom
the zest of one large orange
1 1/2 teaspoon almond extract
1 teaspoon vanilla extract
pinch of kosher salt
1 cup cocoa powder or powdered sugar for rolling (you decide!)
Method
Break up chocolate into chunks with a rolling pin or with your own destructive anger. Put in a large bowl and set aside.
In a small pot slowly heat coconut creamer, sugar, cardamom and orange zest while whisking occasionally until just about boiling. The moment the mixture comes to a boil, take it off the heat and strain through a sieve over the chocolate chunks.
Add in almond and vanilla extracts and salt and slowly stir until the chocolate melts and the mixture becomes one big cohesive, smooth chocolate soup. Taste and adjust flavoring if need be. Pop into the fridge to set for two hours.
Once completely set roll a teaspoon sized bit of truffle between your hands, then roll in cocoa powder or powdered sugar to finish. Refrigerate again to let them set then hand them out to all your friends!