Ingredients
- 1/2 cup double cream.
- 1 teaspoon allspice, ground.
- 50 g 85-90% dark chocolate, roughly chopped.
- 1/2 orange, zest and juice.
- cinnamon, for dusting.
Directions
- 1. In a double boiler, over barely simmering water, combine all ingredients together. Stir until you form a smooth mixture.
2. Pour into a medium-sized bowl, cover and place into the fridge to cool for 2 hours until mixture is set, but not rock hard.
3. Scoop up 1 tablespoon of the truffle mixture and roll into a ball in your hands. Place onto a serving place. Repeat with remaining mixture to yield approximately 14 truffles. Dust with a little cinnamon to serve.
These indulgent, bite-sized morsels are sure to fix your chocolate cravings without the fructose overload. They're infused with citrus and spiked with allspice for an Easter twist. Heck yes!
Ingredients
- 1/2 cup double cream.
- 1 teaspoon allspice, ground.
- 50 g 85-90% dark chocolate, roughly chopped.
- 1/2 orange, zest and juice.
- cinnamon, for dusting.
Directions
- 1. In a double boiler, over barely simmering water, combine all ingredients together. Stir until you form a smooth mixture.
2. Pour into a medium-sized bowl, cover and place into the fridge to cool for 2 hours until mixture is set, but not rock hard.
3. Scoop up 1 tablespoon of the truffle mixture and roll into a ball in your hands. Place onto a serving place. Repeat with remaining mixture to yield approximately 14 truffles. Dust with a little cinnamon to serve.