Chocolate Orange Truffles

If you’ve ever had chocolate paired with orange, you know how good it can be. Add a little hazelnut spread to the mix, and you’ve got a winner.

SUPPLIES

A gumdrop mold

A food processor

A cutting board or baking sheet

Some parchment paper

INGREDIENTS

For about 6 truffles:

68g (1/2 cup) cashews

52g (2.5 T) orange marmalade

25g (4T) cocoa powder

20g (1 T) maple syrup

3g (3/4 tsp) vanilla extract

18g (4t) sugar

2 T of chocolate hazelnut spread

And a couple of T of cocoa powder to coat the truffles.

DIRECTIONS

The night before you want to make the truffles, spread some chocolate hazelnut spread into a gumdrop mold and put it in the freezer.

Process the cashews into meal in a food processor.

Add the remaining truffle ingredients, except the sugar, to the processor, and process to combine.

Add the sugar and blitz it some more.

Take some of the mixture and roll it into a ball with your hands.

If it’s too wet or dry, toss it back into the food processor and add a bit more marmalade or cocoa, as appropriate, and process it some more.

Take the frozen chocolate hazelnut spread out of the mold and put it on a small dish that’s resting on some ice. This will keep it from melting too quickly.

Roll some of the mixture into a ball.

Press one of the chocolate hazelnut drops into the center and roll the ball up again to seal it in.

Roll the truffle in cocoa powder and set it on the lined tray.

Repeat with the rest of the mixture and refrigerate for 30 minutes.