My hand is a magnet for these chocolate orange mousse truffles… Can’t stop… Won’t stop… Too good! A smooth and creamy filling made from avocado, raw cacao, coconut oil and sweetened with just fresh orange and a touch of honey. Chilled and allowed to set and then dipped in dark chocolate to form a crisp case.
These chocolate orange mousse truffles are my little festive bites of happiness for Christmas. Truffles don’t need to be packed full of sugar to be delicious. I see so many so called healthy treats filled full of alternative sweeteners like dates. Whilst yes, dates are better for you in terms of their nutrient value than refined table sugar, they’re still very high in sugar. A few is enough to sweeten a whole cake. These chocolate orange mousse truffles are a naturally low sugar option for those watching their intake this Christmas. I hope they bring love and enjoyment to the tastebuds of all your friends and family.
Happy Christmas everyone… technically ok to say that now with just three more sleeps to christmas and not even a dint in my Christmas shopping list. Right time to stop eating balls and go smash this list!
Makes 12-15 truffles
- 2 avocados
- 40g coconut oil (soft not melted)
- 35g raw cacao
- Pinch of Pink Himalayan or sea salt
- 1 teaspoon of honey (or to taste)
- Juice of 3 satsumas and the zest of 2
Dark chocolate coating
- 100g cacao butter
- 50g cacao powder
- 1 tablespoon of honey (or to taste)
- Tiny pinch of salt
Peel and remove the stone from the avocados.
In a bowl add the avocados, raw cacao, coconut oil, a tiny pinch of salt, the juice and zest of the satsumas and the optional honey to taste.
Place in the freezer for 15 minutes to firm up.
Remove the chocolate orange mousse filling from the freezer. Take a tablespoon sized amount and roll into a ball in your hands. Yes, it will get a little gooey! Place onto a greaseproof lined baking tray. Repeat using all the remaining mixture. Put back in the fridge for a further 10 minutes whilst you make the chocolate coating.
Fill a saucepan with an inch of boiling water. Add the cacao butter to a heat proof bowl and place into the pan. On a low heat, stir the cacao butter until fully melted.
Sieve the raw cacao powder and fold into the cacao butter until combined. Add the optional honey. Check it’s to your desired sweetness and adjust accordingly.
Remove the chocolate orange mousse truffles from the freezer. Dip each one in the melted dark chocolate and spoon back onto the baking tray. Set in the fridge for another 15 minutes. Store in the fridge for when you’re ready to enjoy.
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