I love the inevitable fresh start that January brings every year.
New leaves to be turned over, blank pages that are yet to written on, and so many possibilities that lie ahead.
For me, January is never the month of deprivation that it seems to have become synonymous with. Instead, it’s a month to set the tone for the year ahead, and I can just feel in my bones that this is going to be the best year yet for all of us!
In order to make 2017 as amazing as possible, we’re going to need some delicious food to fuel us through…and these truffles are truly magic!
Made with just 2 main ingredients, these literally couldn’t be easier to make. I love the combination of orange and chocolate, having enjoyed many a Terry’s Chocolate Orange over the Christmas period.
I like knowing that these are in the fridge, just in case, you know, there is an emergency, and I NEED chocolate.
They are also great for dinner parties – everyone loves them, and nobody needs to know how easy they were to make.
- 250 g (1¼ cup) dark chocolate, finely chopped (I like 70% cacao)
- 90 ml (6tbsp) full fat coconut milk, given a good shake
- Zest of 1 orange
- ½ tsp vanilla extract
- pinch of sea salt
- roughly ¼ cup cacao powder for rolling
- Make sure the chocolate is chopped very finely to allow for the easiest melting
- Then, simply heat the coconut milk in a pan or microwave, whichever you prefer, until lightly simmering
- Pour the coconut milk over the chocolate and leave to sit for a few minutes.It should melt together into one beautiful gloss, but you can give it a stir to encourage it if you need to.
- Add the orange zest, vanilla and salt and stir again.
- Pop it in the fridge to firm up for a couple of hours.
- Once firm, scoop, and roll into truffles, and roll them in cocoa powder for a professional looking finish.
- Enjoy immediately, if you're like me. Or pop back into the fridge to firm up. I recommend allowing them to come to room temperature for 5 mins before gobbling