Makes: 20 pieces
Time: 15 Minutes
These vegan chocolate truffles are rich, indulgent and perfect for a special occasion. Flavoured with a subtle zing of orange, they make a lovely edible gift or a delicious after-dinner treat to share.
200ml soy cream
200g 74% dark chocolate (dairy-free), roughly chopped
2 tsp Valencian orange extract
100g cocoa powder
Gently heat the soy cream in a saucepan over a medium heat until tiny bubbles start to form around the edges of the pan, then remove from the heat.
Add the chocolate to the pan, swirling the hot cream so that it covers the chocolate. Leave for 1-2 mins to allow the chocolate to melt before stirring gently until the mixture is smooth. Stir in the orange extract, adding more or less to taste.
Pour the chocolate mixture into a bowl and chill in the fridge for at least 4 hours, or for up to 1 week if stored in an airtight container.
When ready to finish the truffles, sift the cocoa powder in a thick layer over a baking tray and line another tray with baking paper. Remove the chocolate mixture from the fridge.
Scoop out 1 tbsp of the mixture and roll between the palms of your hands to form a ball. While still sticky, place on the cocoa-dusted tray and roll the ball around to coat completely in the cocoa. Transfer to the tray lined with baking paper. Repeat until all the mixture is used up (you should have about 20 truffles). Place the truffles in the fridge to chill before serving or packaging up as an edible gift.
Source: Tesco Real Food
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