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Coconut milk-chocolate truffles with orange zest
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Coconut milk-chocolate truffles with orange zest
Here is a Valentine classic recipe, truffles, a chocolate confection invented by Louis Dufour, a pastry chef of Chambéry (Savoie), in December 1895. Missing an essential ingredient to make its year-end candies and refusing dishonour sourcing at a colleague, this chocolatier had the idea to mix fresh cream, vanilla and cocoa powder and dip in melted chocolate, before coating with cacao powder, chocolate truffle was born. In our recipe, fresh cream is replaced by coconut milk and we perfumed the preparation with orange zest, which gives truffles a nice punch.
Coconut milk-chocolate truffles with orange zest
| Prep time: About 15 minutes + 1h refrigerate time |
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| Cooking time: No cooking required |
| Servings or yield: 10-12 square truffles depending on the size |
| Difficulty level: Easy |
| 300 grams dark chocolate – chopped |
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| 1/2 cup coconut milk |
| 1 tsp. orange zest |
| Pinch of salt |
| Cocoa powder for dusting |
| 2 small cookie pans (we used of 13 ¼ x 9 ¼ x 5/8 inch or 33.7 x 23.5 x 1.59 cm) |
| For coating |
| 9 oz. of semisweet chocolate, chopped |
Preparation
Place the coconut milk, orange zest and pinch of salt in a small saucepan over medium heat. Bring to boil once and remove from the heat.
Chop chocolate, add to pan and stir until the mixture is smooth. If chocolate doesn’t melt entirely, heat on medium heat again until smooth.
Pour onto a parchment paper covered small cookie pan, even the top with rubber spatula.
To get a smooth finish, add another piece of parchment paper on top of mixture, cover with the other pan and press and put the pan in the fridge for an hour to set.
For coating, melt in a bain-marie 90 g (3 oz.) of chopped semisweet chocolate. Once melted, remove it from heat and set aside.
Use a melon baller to make round truffles or cut into desired size squares. After every cut, clean the knife with a damp towel or wash your knife with hot water and dry with clean towel to get clean cuts. U
sing a toothpick or a stick to skewer, coat with tempered chocolate. Place on a non-stick or lined parchment paper pan.
Dust with cocoa and serve. You can use coconut, salt flower or any kind of nuts to garnish your truffles.
You can store the truffle in an airtight container for up to 7 days.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Place the coconut milk, orange zest and pinch of salt in a small saucepan over medium heat. Bring it to boil once and remove from the heat.
2 - Chop 300 grams dark chocolate.
3 - Add chopped chocolate to pan ans stir until the mixture is smooth. If chocolate doesn’t melt entirely, heat on medium heat again until smooth.
4 - Pour onto a parchment paper covered small cookie pan, even the top with rubber spatula.
5 - To get a smooth finish, add another piece of parchment paper on top of mixture.
6 - Cover with the other pan and press and put the pan in the fridge for an hour to set.
7 - For coating, melt in a bain-marie 9 oz. of chopped semisweet chocolate. Once melted, remove it from the heat. Mix well and set aside.
8 - Use a melon baller to make round truffles or cut into desired size squares. After every cut, clean the knife with a damp towel or wash your knife with hot water and dry with clean towel to get clean cuts.
9 - Using a toothpick or a stick to skewer, coat with tempered chocolate.
10 - Place on a non-stick or lined parchment paper pan.
11 - Dust with cocoa and serve. You can use coconut, salt flower or any kind of nuts to garnish your truffles.
12 - You can store the truffle in an airtight container for up to 7 days.
