I don’t know anyone who could resist these. They might be a bit fiddly to make at the last dipping stage if you’ve not done a lot of chocolate work before, but this is one time you really do need to double dip in order for the truffles to set quite hard. I think after one bite you’ll be convinced: this really is one time you can say the whole is far greater than the sum of its parts. Yes, I just love them and one is all you need!
Ingredients
- 160 g Medjool dates, seeded
- 1/3 cup (80 ml) freshly squeezed orange juice
- 1 cup (80 g) toasted flaked almonds
- 1½ tablespoons extra virgin coconut oil, melted
- 1 teaspoon finely grated orange zest
- 1 teaspoon ground ginger
- Pinch of sea salt flakes
- 2 tablespoons extra virgin coconut oil
- 200 g dark couverture chocolate (70% cocoa solids), chopped
How to Make It
- Place the seeded dates and orange juice in a small bowl, cover and stand overnight.
- Drain the dates, then place in a food processor with the flaked almonds, coconut oil, orange zest, ginger and salt. Blitz until well combined, making sure you keep some texture. Transfer the mixture to a small bowl, cover closely with plastic film and refrigerate for 1 hour to set.
- Roll the mixture into balls about 15 g each, then place on a tray lined with baking paper and freeze for 30 minutes.
- To coat the truffles, place the coconut oil and chopped chocolate in a heatproof bowl. Place over a saucepan of just-simmering water and stir occasionally until melted, smooth and well combined.
- Remove the tray of truffles from the freezer. Using a skewer or gloves, dip one truffle at a time in the chocolate, then lift out and allow the excess chocolate to drain back into the bowl. Place on the tray and repeat until all the truffles have been dipped. Refrigerate until the chocolate has set, then repeat the dipping process with the remaining melted chocolate mixture. Refrigerate until set, then store in an airtight container in the refrigerator until ready to serve.
