Ingredients:

• 250 grams white block chocolate
• 150 grams unsalted butter
• 200 grams white sugar
• 70 ml milk
• 5 drops orange flavor
• 1 TBSP fresh orange zest from an organic orange
• 1 pinch cardamom tea
• 1 pinch jasmine tea
• 2 cardamom pods
• 200 grams skinned white almonds
• 25 grams pistachios skinned
• 2 TBSP powdered sugar
• 30 grams vanilla sugar
• sparkly sugar such as green – optional

Putting it all together:

• Put sugar, milk, orange zest, teas and cardamom pods in a saucepan and bring just to a boil stirring constantly. Remove from heat and let sit 5 minutes covered in a warm place.
• Strain, discard the pieces, and return to the saucepan. Add butter in pieces and stir well to blend. Let sit in a warm place.
• Meanwhile melt the chopped chocolate in a “bain marie” (steam bath) making sure the water doesn’t boil.
• When the chocolate is melted, whisk into butter/ milk mixture until well combined.
• Pour into a soup plate, cover with plastic wrap and place in refrigerator for at least 2 hours.
• Using a tray that will fit in the fridge, cover it with a sheet of wax paper and place on the counter. Next to it place another tray covered in wax or parchment paper.
• Place the almonds, pistachios, powdered sugar and vanilla sugar in a food processor and ground to a fine powder – make sure to keep as dry as possible otherwise it will make lumps.
• Pour some of the powder onto the second tray and add the sparkly sugar if using – mix carefully.
• Remove the plate with the chocolate paste from the fridge. Wash your hands thoroughly with cold water and dry them.
• Using a small spoon scoop some of the chocolate paste into your hand and roll between your palms quickly to make a small ball.
• Drop it onto the powdered nuts and sugar and roll to cover, shake of the excess powder and place on tray to go in refrigerator.
• Keep going until half the paste is used up you should have around 18-20 truffles.
• If you need to wash your hands in between because as the hands gets warm the butter in the paste melts and it’s harder to make the balls properly.
• Refrigerate the truffles until needed.
• Return the leftover truffle paste to the fridge and make more later. Depending on the warmth in your kitchen, you may need to roll the truffles in smaller batches, returning the paste to the fridge in between to harden it up again.

Also try Bittersweet Chocolate Truffles with Cinnamon and Chili.

Bittersweet Chocolate Truffles with Cinnamon and Chili

Ingredients:

• 250 grams bittersweet dark block chocolate
• 150 grams unsalted butter
• 200 grams white sugar
• 70 ml milk
• ½ tsp chili flakes – or more of less according to how spicy you want them
• 1 cinnamon stick
• 2 x ¼ tsp cinnamon
• red food coloring
• 2 grinds of fresh ground pepper
• dark unsweetened cocoa powder
• 1-2 pinches chili powder
• sparkly red sugar – optional

Putting it all together:

• Put sugar, milk, cinnamon stick and chili flakes in a saucepan and bring just to a boil stirring constantly. Remove from heat and let sit 5 minutes covered in a warm place.
• Strain, discard the pieces, and return to saucepan. Add butter in pieces and stir well to blend. Let sit in a warm place.
• Meanwhile melt the chopped chocolate in a “bain marie” (steam bath) making sure the water doesn’t boil, add a pinch of chili powder, the ground pepper and 4-6 drops of red food coloring.
• When the chocolate is melted, whisk into butter/ milk mixture until well combined.
• Pour into a soup plate, cover with plastic wrap and place in refrigerator for at least 2 hours.
• Using a tray that will fit in the fridge, cover it with a sheet of wax paper and place on the counter. Next to it place another tray covered in wax or parchment paper.
• Pour some of the cocoa powder onto the second tray and add a pinch of cinnamon and chili powder, and the sparkly sugar if using – mix carefully taking care that the mixture stays dry.
• Remove the plate with the chocolate paste from the fridge. Wash your hands thoroughly with cold water and dry them.
• Using a small spoon scoop some of the chocolate paste into your hand and roll between your palms quickly to make a small ball.
• Drop it onto the spiced cocoa powder and roll to cover, shake of the excess powder and place on tray to go in refrigerator.
• Keep going until half the paste is used up you should have around 18-20 truffles.
• If you need to wash your hands in between because as the hands gets warm the butter in the paste melts and it’s harder to make the balls properly.
• Refrigerate the truffles until needed.
• Return the leftover truffle paste to the fridge and make more later. Depending on the warmth in your kitchen, you may need to roll the truffles in smaller batches, returning the paste to the fridge in between to harden it up again.

Also try White Chocolate, Orange and Cardamom Truffles