it would seem that my Chocolate and Blood Orange Truffles were a hit!
I have written previously about my love of cooking. It’s something that has been a part of me for so long that it seems inconceivable to try to identify exactly when the love affair began. Like many bloggers, I have been on a long and unique journey where my eating and cooking habits have changed over time due to life circumstances (for more on that see my “About Me” page). Nonetheless, I have remained a fairly straight-forward cook, creating a mess, indulging in the chaos, failing, winning and failing again, and sharing my food with anyone who will eat it.
The romance and poetry that some bloggers seem to instil in their creations has never really been my style. The dreamy, wistful stories and beautifully styled pictures that accompany their cooking is something I would aspire to, if only it were true to my style and my journey as a cook. Their posts inspire, giving the food an almost magical quality, and yet there is so little about the person and their journey – so little to actually relate to.
With this in mind, I’m going to be very honest with you: I have NEVER understood the combination of chocolate and orange! Seriously. As a child and teenager I remember my parents frequently serving their dinner guests those orange cream covered chocolate sticks as an after dinner delicacy, and I truly never understood it. As far as I was concerned, chocolate was chocolate and it should be left alone (unless there was some caramel around)!
However, in recent years I’ve become less of a chocolate snob and been willing to explore flavours that I otherwise wouldn’t have considered when I was younger. And to give credit where credit is due, the wistful posts of my fellow bloggers anticipating the arrival of the citrus season actually inspired me to see the beauty in pairing these two ingredients. However, I had a yearning for more than just the meager orange. Instead – I had my eyes set on the Blood Orange, a fruit I had never even so much as tasted before let alone cooked with.
With the blood oranges on my kitchen bench I was so very eager to slice them up and get to work. But if you haven’t figured it out before now, I’m a tired person! I wanted something easy. Not a cake, not a pudding, not an ice-cream, not a slice. I wanted a hassle-free, no bake treat that I could whip-up, serve and eat straight away. Enter – bliss balls.
I love a good bliss ball. With the rise of so many health food diets, the humble bliss ball has truly taken-off in popularity in recent years with many different flavours and combinations now available to devour. They are also a handy go-to treat as they are generally free of gluten, grain, dairy and refined-sugar. With this in mind, I grabbed some ingredients off the shelf, threw them in a food processor and started blitzing. What I ended up with was an extremely creamy and delicate ball of chocolate and orange goodness… but it wasn’t a bliss ball. This was better. This was a truffle.
After a couple more attempts and some rave reviews by friends, it would seem that my Chocolate and Blood Orange Truffles were a hit! I’ve now made them quite a few more times and they barely last a couple of days in the fridge! Here’s to maturing taste buds, inspiring bloggers, and simple no fuss food that requires little prep time and is ready in a flash! I hope you love my Chocolate and Blood Orange Truffles!
Do you love the combination of chocolate and orange? I’d love to hear your thoughts on my Chocolate and Blood Orange Truffles! Be sure to leave a comment below and let me know what you think!
Chocolate and Blood Orange TrufflesPrint This
- 1 cup cashews, (preferably soaked for approximately 8 hours or overnight, however dry is also fine)
- 8 medjool dates, pitted and halved
- 3 tbs cacao, plus extra for dusting
- 4 tbs dessicated coconut
- juice from 1 blood orange
- zest from 1 blood orange
- 50 grams dark chocolate, finely chopped (optional)
Place the cashews in the bowl of a food processor and blend until the mixture resembles a paste.
Add the all ingredients except the dark chocolate and process until smooth. Stir through the dark chocolate.
Use wet hands to shape the mixture into balls. The mixture will be very soft and sticky so it will help to wash your hands frequently to ensure it does not stick to your hands. The mixture should make approximately 16-18 truffles depending on the size.
Place extra cacao (approximately 2 tbs) in a bowl. Cover each truffle in the cacao, working one at a time so as to avoid sticking together. Place in the fridge to set and leave for approximately 1 hour (if you can hold out that long!)
Eat and enjoy.