Chile Orange Truffles

Tuesday, July 26, 2005

Chile Orange Truffles Living in Eugene, I’ve come to know more and more about various food subcultures. The list is getting impressive, as there is more than one way to butter your toast… we have vegetarians, vegans, raw foodists, fruititarians, freegans, and polyvores. This all makes for interesting potlucks in this town…


I’m a flexitarian. In this sense I embrace vegan cooking as an eye opening experience. Where else am I going to find out about the amazing transforamtive properties of flax seeds heated in water (its a fun experiment to go try- and a good way to make homemade hair gel), as an egg substitute. More often than not, I cook vegan because I need to go to the grocery store. It’s my own private Iron Chef; a defined moment to really expand the possibilities of dry soy milk powder, see how far you can go without butter, while keeping the culinary dream alive.

While looking over a favorite vegan cookbook, I came upon this recipe for dairy-free truffles. The way to really interpret that sentence is- how to make truffles when you don’t have any cream in the house. See… now we’re talking! These truffles are amazingly good, as chocolate can only be, and flavor complex with orange liqueur and chile swirling around in your mouth.

Chile Orange Truffles
Chile Orange Truffles
inspired by the Artful Vegan

In a small saucepan heat:

  • 1/4 c of soymilk, or milk
  • 1/4 c of orange liquor
  • one pinch of chipotle or cayene powder
  • one pinch of salt

When mixture begins to steam, remove from heat and add:

  • 6 ounces of finely chopped bittersweet chocolate
  • 1 tsp of vanilla
  • 1-2 drops of orange essential oil, optional

Allow the mixture to sit for 2 minutes, then whisk till the chocolate is fully melted.

Refrigerate till the chocolate mixture is solid, then portion out into balls. I like to use a small one ounce cookie scooper to portion out the chocolate and then cut each ball into thirds or fourths yielding truffles the size of the tip of your thumb. Roll these around in unsweetened cocoa powder for the smoothest truffle or roll them around in candy orange sugar for more orange flavor.

10 Comments

posted July 26th, 2005 at 2:29 pm

I definately like making vegan stuff for the challenge. There are also health benefits, which is a plus. It’s fun to suprise people with the occasional “and these are vegan” remark, as well. These look great. And certainly “healthy” as far as truffles go!

- Nic
posted July 26th, 2005 at 4:39 pm

One of my dear friends is a vegan, when I make these for her she will be so happy! Thanks so much!

posted July 28th, 2005 at 5:44 am

Hi!
I’ve tagged you for a “Cook Next Door” meme. Visit my morsels of megret blog for info and the questions. Hope you would like to participate!
I enjoy reading your blog!
:) megret

  • thanks megret!

    I’m not a meme’r so feel free to pass this on to another favorite food blog…

    –McAuliflower

posted July 28th, 2005 at 10:26 am

Hello,

I am new to the blogging scene, and I have been reading so many food blogs, but yours really stood out. This recipe sounds absolutely delicious, and I love the look of your site.

Would you mind if I added a link to your blog from mine, I would love other people to see some of these great ideas.

Thank you,
Lea

  • Hi Lea, thanks for the kind blog compliment! As always, one doesn’t need to ask for permission to link to my blog ;) go ahead!

    –McAuliflower

- Lea
posted July 29th, 2005 at 6:46 am

hmmm…that sounds so exotic and aztec…cheers,j

- J
posted July 29th, 2005 at 12:47 pm

Sounds like an awesome recipe. Nothing like a little spice with my Chocolat.

- J.T.
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