These coconut truffles lend themselves to every whim. The base is always the same, and everything happens when you divide it: one portion with orange zest, one with freshly grated ginger, one left plain, for three very distinct mouthfuls on the same plate. The dark chocolate coating brings them together and gives them the crisp shell that makes all the difference. Nothing is cooked, and you get around fifteen truffles in under an hour, resting time included.
Coconut and chocolate truffles with ginger and orange
Share this article
Ingredients
- 200 g unsweetened grated coconut
- 4 tablespoons coconut oil, soft but not melted
- 4 teaspoons coconut nectar or runny honey
- 4 teaspoons zest from an untreated orange
- 3 teaspoons freshly grated ginger (or the equivalent in raw ginger)
- 60 g dark chocolate at 65 %, or the equivalent in raw cacao paste
Method
- In a bowl, mix the grated coconut by hand with the coconut oil and the coconut nectar until you get a soft paste that holds together.
- Divide the mixture into three equal portions.
- Flavour the first portion with the orange zest and the second with the grated ginger, and leave the third one plain.
- Put the three bowls in the fridge for 15 minutes, then roll walnut-sized balls between your palms.
- Melt the chocolate over a very gentle bain-marie, off the boil, and coat the truffles with it using a fork so that they are evenly covered.
- Return them to the fridge for 15 minutes while the coating sets, then serve.
Tip
Fancy a more experimental version? Replace the orange and ginger duo with chopped fresh mint, a hint of cinnamon, cracked black pepper or a little lime zest: the coconut base goes with almost anything. For a completely raw coating, melt 40 g of cacao butter over a very low heat with 20 g of raw cacao powder and a teaspoon of honey, then dip the well-chilled truffles into it. Kept in an airtight box in the fridge, they will last a week, and the coconut oil firms them up naturally.
The full range Cacao
6 products
Online only
FAQ: your questions about coconut and chocolate truffles with ginger and orange
How do you make chocolate with coconut?
The simplest way is to combine a coconut fat with cacao: melt 40 g of cacao butter or coconut oil over a very low heat, add 20 g of cacao powder and a teaspoon of honey, then stir until the sauce is smooth. It sets in a few minutes in the fridge and works as a coating. For a result closer to a confectionery, stir 200 g of grated coconut into this base, as in these truffles. Always work off the boil to preserve the aromas of the cacao.
What can you do with orange peel?
The zest, meaning the coloured part alone, is by far the most interesting use: it concentrates the aromas of the fruit and flavours a preparation in a matter of seconds. Take it off an untreated orange with a fine grater, avoiding the white pith, which is bitter. Here, 4 teaspoons are enough to flavour one third of the coconut base. The rest of the peel dries very well in the dehydrator and can then flavour an infusion or a spice mix.
Which recipes can I make with grated coconut?
It is the ideal base for no-bake bites: truffles, energy balls, rolled bars or a pressed tart base. Mixed with a coconut fat and a little syrup, it compacts instantly and takes on whatever shape you give it. You can also blend it at length in the food processor to turn it into a smooth coconut butter. In savoury dishes, it thickens a raw curry of grated vegetables very well.
What is an easy recipe with fresh coconuts?
With a young coconut, drink the water and then scrape out the tender flesh with a spoon: blended with a banana and a few ice cubes, it gives a very creamy smoothie in two minutes. That same flesh is an excellent replacement for cream in a mousse or a no-bake tart. On a mature coconut with a brown shell, the flesh can be grated and used straight away in these truffles. In both cases, keep the flesh in the fridge and use it within 48 hours.
Share this article
Related articles
