A simple recipe for a rich treat that packs quite a citrus flavor ‘punch.’ Can be made without maple syrup for a 100% dark truffle. Vegan & soy-free.
Yields: approx. 20 2” truffles
10 oz. 100% cacao paste/liquor, chopped
3 T. organic grade B maple syrup (optional)
2 t. vanilla extract
¼ c. organic virgin coconut oil
½ lemon, juiced
½ small orange, juiced
zest from 1 lemon & 1 orange
pinch sea salt
½ c. raw cacao powder, for rolling
Mix chopped cacao, maple syrup, and vanilla extract in a bowl and set aside.
Combine coconut oil, lemon juice, orange juice, zest, and sea salt in a small saucepan over medium-low heat. Bring to a simmer, cover, and cook 5 minutes on low heat. Remove from heat and leave covered 10 minutes to steep.
Strain coconut oil/citrus mixture through a fine strainer, discard the zest, and pour over chocolate. Cover with plastic wrap for 5 minutes to warm the chocolate through. Remove plastic wrap and stir well until all the chocolate is melted.
Cover again and place the bowl in the refrigerator to set the chocolate. Once chilled, remove and bring to room temperature before using a #60 disher to scoop truffles to your size preference. Roll each truffle in cacao powder (coat well) and allow to set briefly. Enjoy immediately! Truffles are best stored between 60-70F but not refrigerated.