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Citrus Hot Cross Truffles

By Meg Yonson

I Quit Sugar: Citrus Truffles
  • 14 servings
  • Prep - 10 mins
    Cooking - 2 hours
  • Total - 2 hours 10 mins
I Quit Sugar: Citrus Truffles

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!  

Servings: 14
Preparation: 10 mins
Cooking: 2 hours

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.