- 450 g / 16 oz vegan dark chocolate (70% cacao solids), divided
- 150 ml / ½ cup + 2 tbsp full fat coconut milk (sold in cans)*
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ground chilli powder, adjust to taste
- pinch of fine sea salt
- 1 tsp vanilla extract
- 30 ml / 2 tbsp maple syrup
- 26 orange roasted cranberries (see here for recipe) or dried cranberries
- thinly chopped candied orange peel (optional), to decorate
- edible gold dust (optional), to decorate
- Place 250 g / 9 oz of broken-up chocolate (I tend to whack an unopened packet against my workbench to break it up ) and coconut milk in a glass or metal bowl over a water bath and melt on the lowest setting (chocolate does not tolerate overheating very well).
- Once the chocolate has almost completely melted, remove the bowl from the heat and let the remaining chocolate melt fully in the residual heat. Gently whisk the mixture with a wire whisk.
- Add spices, salt, vanilla extract and maple syrup.
- Let the mixture come to room temperature and place in the fridge overnight for it to harden. If you are in a rush, place it in the freezer instead for an hour or so, until solid.
- Before taking the mixture out of the fridge, prepare the orange maple cranberries, if using. You could skip this or dried cranberries instead.
- Scoop portions of the mixture. Use kitchen scales to measure out equal sized portions of the mixture first (my truffles weigh 16 g each) or just eyeball the portions if you don’t have kitchen scales.
- Flatten each portion in the palm of your hand, place a roasted cranberry in the middle and then close the truffle mixture around it. Quickly roll between the palms of your hands (that’s one area where permanently cold hands help a lot ). Work in small batches as the mixture will get messier to work with the longer it sits around. Place rolled truffles in the freezer to firm up.
- Melt remaining chocolate gently over a water bath.
- Allow the melted chocolate to cool down a bit. Remove the rolled truffles from the freezer in small batches and coat them in the melted chocolate using two forks. Place on a cookie rack, sprinkle with candied orange threads and, once the chocolate coating hardens, with gold dust if using.
- Store in an airtight container, in the fridge. These truffles should keep for 5-7 days.
*What is needed here is coconut milk that comes in a tin, not the watered down coconut milk that you can now buy in a carton. The milk I used has 60% coconut and 40% water. If you want more info on some of the ingredients that we use in our recipes, check out our glossary.