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

By Julie Desserts Print
Details
Prep time: About 15 minutes + 1h refrigerate time
Cooking time: No cooking required
Servings or yield: 10-12 square truffles depending on the size
Difficulty level: Easy
Ingredients
300 grams dark chocolate – chopped
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

Tip It is easier to create round truffles, just use a melon baller (cuillère à pomme parisienne).
Idea You can dip your truffles in hot chocolate sauce and roll in crushed nuts.
Dairy-free If you want to make this dairy free be sure to use a dairy-free brand of chocolate.

Preparation steps

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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.

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2 - Chop 300 grams dark chocolate.

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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.

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4 - Pour onto a parchment paper covered small cookie pan, even the top with rubber spatula.

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5 - To get a smooth finish, add another piece of parchment paper on top of mixture.

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6 - Cover with the other pan and press and put the pan in the fridge for an hour to set.

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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.

étapes de préparation

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.

étapes de préparation

9 - Using a toothpick or a stick to skewer, coat with tempered chocolate.

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10 - Place on a non-stick or lined parchment paper pan.

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11 - Dust with cocoa and serve. You can use coconut, salt flower or any kind of nuts to garnish your truffles.

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12 - You can store the truffle in an airtight container for up to 7 days.

Desserts