As it’s approaching one of those holidays where people like to consume chocolate in large quantities, I thought I’d give you something super easy, super fast, super scrumptious, and super pretty, which given the limitations that the finickiness of chocolate so generously provides us, was a very tall order. These Chocolate Orange Truffles are the result.
I am all kinds of excited about how these Chocolate Orange Truffles turned out because chocolate can be all kinds of difficult. If you mosey around the Internets checking out sugar-free chocolaty things you’ll notice that most of them don’t look great, because chocolate is finicky. A lot of the sugar-free chocolates out there don’t taste great either. Heck, a lot of the regular chocolates out there don’t taste great, but trying to sweeten 100% cocoa chocolate successfully is pretty much like trying to get pants on a fish.
Which is probably why this recipe was plagiarized by a low-carb blogger just a week later.
I came up with these a couple of years back (6 months before I went KETO and healed my BiPolar II disorder), and you can read the backstory here, if you so desire.
Just so you’re prepared though, I’ll also tell you that the consistency is like a soft truffle, yet they don’t melt in your mouth, so they are quite a different experience than other truffles you’ve had. These Chocolate Orange Truffles also don’t melt when you look at them, which can be quite the problem with most other fat bombs.
I suggest keeping a batch of these Chocolate Orange Truffles in your ‘fridge at all times so whenever you get that chocolate urge, or need a fat bomb to finish off your meal, they’ll be ready when you are.
Chocolate Orange Truffles
Author: Carrie Brown | Prep time: 5 mins | Cook time: 5 mins | Total time: 10 mins | Serves: About 30
What You Need
- 8 fl oz. / 1 cup thick coconut milk (canned)
- 3 TBSP powdered gelatin
- 4 fl oz. / 1/2 cup water
- 2 oz. / 55g cocoa powder
- 2 oz. / 55g xylitol or erythritol
- 2 tsp. vanilla extract
- 2 tsp. orange extract
- 1/4 tsp. sea salt
- 3 oz. / 85g 100% unsweetened chocolate (not cocoa powder), chopped
What You Do
- Shake the thick coconut milk well before opening the can. If the contents don’t sound liquid as you shake, stand the unopened can in hot water for 10 minutes and try again.
- Pour the 8 fl oz. / 1 cup of thick coconut milk into a large jug or bowl with a pouring spout.
- Sprinkle the gelatin evenly over the surface of the coconut milk and stir. It will become very thick and lumpy. Don’t panic!
- In a small pan put the water, cocoa powder, and xylitol or erythritol, and whisk well until the cocoa powder is mixed in.
- Bring to the boil whisking continuously. Once boiling, turn off the heat.
- Pour (or scrape!) the coconut milk and gelatin mixture into the hot chocolate mixture and stir until it is completely smooth.
- Stir in the vanilla and orange extracts and the sea salt.
- Add the chopped chocolate and stir until it is completely melted.
- Pour the mixture back into the jug or pouring bowl.
- Carefully pour into your silicone molds. If you don’t have silicone molds see notes below.
- Carry carefully to the ‘fridge or freezer.
- They will set in 10 minutes in the freezer or an hour in the ‘fridge.
- Remove from the ‘fridge or freezer. Hold the molds upside down and push the truffles out. They are pretty hardy.
- Store in an airtight container in the ‘fridge. If any make it to the ‘fridge.
Top Recipe Tips
- This is the gelatin that I use. I suspect you might be using it quite a lot from here on out. If you didn’t know, gelatin is all kinds of fabulous from a health perspective.
- Use silicon molds like these. You can use any size and shape you like. Silicone molds give you a huge variety of fun shapes to make. Clearly I am going to have to buy these.
- The quality of your cocoa powder and 100% chocolate will totally affect the taste. Buy the best you can. I use Valrhona cocoa powder and Ghirardelli 100% chocolate.
- Change it up by using mint extract instead of orange. Or raspberry extract. Raspberry would be awesome.
- If you don’t have silicone molds you can also use candy cups and peel them from the chocolates as you serve them. You can find some here.
- To make carrying the still-fluid truffles to the ‘frdige or freezer easier, place the silicone mold on a baking sheet before you pour the truffle mixture in.
- They will keep for weeks in the ‘fridge or you can freeze them (if they last that long).
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More chocolate recipes
- More fat bomb recipes
- Come laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!