Chocolate Orange Truffles

Food, Recipes

Hello lovely readers!

First of all I want to apologise for not posting in a while.

As you know I started my new part time job and internship meaning I was working seven days a week and I underestimated how tired I’d actually be. It was also my graduation last week so I was trying to get ready for that – paint nails, prep outfits and pack (all the girly things haha).

I’ve also been more anxious than ever so have been dealing with that too, so although I had a recipe prepared to post, it hasn’t been my priority so I’m sorry for that.

This recipe is for some chocolate orange truffles. Perfect for gifts to friends and loved ones. I was inspired for this recipe by some truffles I continue to buy, by Monty Bejangles. They are so rich and luxurious. Also, my friends have been amazing to me recently and they definitely deserved a treat. A thank you goes out to my official taste testers Ally & Ellie.

This recipe is super easy, and requires little effort – just a bit of setting time and getting your hands a little chocolatey. But who ever said being covered in chocolate was a bad thing?!

Makes about 30 dependent on size.

Ingredients

200g chocolate – I used a mix of milk and dark.

100ml double cream.

Few drops of orange extract – I used Sainsbury’s Taste The Difference Valencian Orange Extract.

Cocoa powder for dusting – you could use nuts too if you like

Method

1. Heat the cream in a sauce pan until it is hot but not boiling.

2. Meanwhile, chop the chocolate and place in a bowl – I used a larger but shallower bowl so that it would set quicker in the fridge.

3. Pour the cream over the chocolate and add the orange extract. Alternatively you could use the zest or experiment with your own flavour combinations.

4. Stir together until the chocolate is fully melted and combined. You may need to reheat the mix so you can place over a bowl of simmering water, or zap in the microwave on a low power – be careful not to burn it!

5. Leave to set in the fridge until firm. This should take about 4 hours but you can leave it overnight if you wish.

6. When ready to shape, sift some cocoa powder on to a plate to roll your truffles in. You could also use ground or flaked almonds or a nut of your choice. Take a small spoon of the mixture and roll into your desired shape. You may find dusting your hands with cocoa reduces the chocolatey melty mess. You can make them whatever shape you wish. Roll in the cocoa powder to cover completely.

7. Place back in the fridge to set. Serve when firm and ready for an indulgent homemade treat. Perfect with coffee or like I did, a glass of wine with my dear friends.

Why not give these a try, they make perfect presents wrapped up in cellophane with a nice ribbon and hand written tag. You can experiment with your own flavours, shapes and toppings and really personalise them. I hope you enjoy them as much as my friends and I did.

Next week I will tell you all about my graduation. A little late I know but I want to tell you all about my incredible day, and the delicious food I ate.

Hope you’re all very well, and again apologies for the delay in posting, please don’t hate me forever.

A girl with a creative appetite,

Maria x

Caramelled Oranges

Food, Recipes

This dish is a bit of a family tradition that we serve after Christmas lunch, every year without fail. It’s sweet, but is something refreshing to cut through all the lovely rich food we are all guilty of eating around the festive period. Oranges are so lovely in winter time, so sweet and juicy making it a perfect dish to serve to your loved ones after Christmas lunch.

Ingredients

225gĀ Granulated Sugar

500ml Water

6 Oranges and their zest (I used Navel)

Method

1. Zest the 6 oranges

2. Place the sugar, water, and zest in a pan. Boil on a medium heat until the sugar is dissolved and you have a syrup consistency. (Not too thick though, as this forms the ‘sauce’)

3. Freeze the 6 tested oranges for a little wile to make them easier to peel and slice. This stops all of the lovely juice from escaping. We want to keep as much of the juice as we can. They do not need to be frozen solid, just firm.

4. Using a knife, cut the outer skin off, removing the white, bitter pith. and slice thinly making sure to save any juice. I usually use a plate, rather than a chopping board as this saves the juice from running everywhere and creating a mess.

Beware … you’ll get cold fingers! Have a glass of mulled wine, or something hot at the ready!

5. Add the juice, oranges, and syrup into your serving dish. You can discard the zest, or use it to decorate your dish. I placed some of it on a baking tray and dried out in the oven. You can keep this in a sterilised jar and use this to decorate cupcakes.

Oranges

A girl with an appetite for all things creative,
Maria x