ORANGE TRUFFLES

These delightful, melt-in-your-mouth orange plant-based truffles are the highlight of our home this winter! Everyone gasps after tasting them - it's incredible what a wonderfully "buttery" and delicious texture can be created entirely from plants. This is the dessert everyone asks for the recipe after trying it. I highly recommend giving them a try this holiday season, but of course, like other desserts, they’re perfect any time of year.

Ingredients

• 100 g of cashews

• 100 ml of plant-based milk

• 300 g of dark chocolate (150 g for the filling and 150 g for the glaze)

• 2 teaspoons of honey

• 1 orange zest

Instructions

I soak the cashews in warm water for at least a few hours, preferably overnight. Before preparing the truffles, I rinse them in water again.

I place the cashews and plant-based milk into a high-powered blender and blend everything until it reaches a creamy consistency.

For the truffle filling, I add honey or another preferred sweetener and grate in some orange zest.

I melt the chocolate using a double boiler method: I fill one pot with water and when it comes to a boil, I place a smaller pot inside it, adding the dark chocolate to melt. If I place the chocolate pot directly over the heat, it will burn, harden and melt unevenly.

I pour half of the melted chocolate into the truffle filling. I mix everything well and place it in the refrigerator for at least a couple of hours. The mixture should become sticky like playdough, making it easy to shape into candies.

I keep the remaining chocolate in the double boiler.

Once the mixture has cooled, I shape the candies into elongated, round or cubed forms - whatever I prefer. When all the candies are ready, I gently reheat the remaining chocolate until it becomes liquid again. I dip the candies into the chocolate, roll them around, and place them on a plate lined with parchment paper. I repeat this process until all the candies are coated in chocolate.

I finish by grating some orange zest on top.

Finally, I place the candies in the refrigerator (or on a cool balcony) for a few hours until the chocolate sets.

BON APPETIT!