A couple of years ago I’ve committed to only buying dark chocolate at home, because when it came to milk chocolate, my ability to resist eating the entire block was non-existent.
But then came these dark chocolate truffles and my world changed. Rich and yet velvety smooth in the texture, all thanks to the new range of Cadbury real chocolate melts, once again it’s become hard to stop at just one. Yup, the chocolate in these melts and chips is real, unlike some of the other major brands’ compound chocolate products. Even the white choc is. I might as well come clean here, having them in the house is almost as good as having a collection of wafer-thin Easter chocolate bunnies and hollow egg confections. Milk chocolate went first, then most of the white, in between we baked some cookies with them and bought some more to replace the mysteriously disappearing melts.
Sorry, I digress. But you get my point.
The other ingredients in our school holiday truffles were uncomplicated too: orange zest and oil from the peel, crushed up waffle cone and, last but not least, a smooth white chocolate and coconut ganache akin to the centre of a Rafaello. They all lent a delicious flavour and texture to the truffles, making it hard to choose a favourite. Although mine had to be the orange, the boys liked the coconut ganache hearts – which would be perfect for Valentine’s Day, and the little girl fell in love with the waffle cone stars.
It was good to see everyone enjoying a bit of dark chocolate, even Mr Chipconnoisseur who initially turned up his nose at the mention of it. Dark chocolate is actually said to be beneficial to good health, and is exactly what my doctor ordered to counter severe migraines I get from time to time. Needless to say, that week was headache free. Thank you to Cadbury for providing us with the new product range.
Makes about 12 bite-sized chocolates
Dark chocolate truffles: orange zest, waffle cone and coconut ganache filled
We used Cadbury’s new range of real chocolate melts, and a 1100W microwave to melt them. Miniature silicone moulds are perfect for this, or you could use the special aluminium foil chocolate cups.
For the truffles:
Orange and cashew (4):
- 1 orange, peel only
- 2 cashews, chopped
Waffle cone (4):
- 1 ice cream waffle cone, crushed to bits
Coconut ganache (4):
- 50g Cadbury real white chocolate melts
- 2 tbsp double cream
- 1/8 cup dessicated coconut + extra
To prepare the coconut ganache: place white chocolate melts and cream into a small milk pan and melt over low heat, stirring continuously. Add coconut, take off the heat and allow to steep for a fe minutes, while you melt the chocolate.
To prepare the dark chocolate: divide dark chocolate melts between 3 bowls, placing 20g into one bowl and 30g each into the others. Working one at a time, melt the chocolate in the microwave, for 15 seconds at a time checking after each zap – 2-3 should do it. Mix until smooth.
For orange and cashew chocs: zest 1/4 of the orange peel into the chocolate, then squeeze in the oil from the little “pores” on the remaining peel into the chocolate as well. Mix well and spoon into your casings. Sprinkle with some chopped cashews.
For the waffle cone chocs: place crushed up cone into the melted chocolate and mix together. Spoon into moulds.
For the coconut ganache chocs: using the handle of a teaspoon, spread melted dark chocolate on the bottom and side of the casings. Spoon in a little coconut ganache into the middle, leaving about 2mm gap to the top. Top with extra melted darck chocolate and spread it gently to the edges. Sprinkle with extra dessicated coconut.
To set: place chocolates on a tray and into the fridge to set. Store in the fridge or in an airtight container in the pantry.