Chocolate Orange Truffles

What seems like 3 months ago but was really only 3 weeks ago I promised you sugar-free chocolate candy.  When I made that promise I had Chocolate Orange Truffles 1.0 nestled in the ‘fridge – aside from the not insignificant number that had been stashed away in my belly – knowing that they were good, but not good enough to share with you.

Then, very unfortunately, came two weeks that started off with running out of meds (I will NEVER do that again) which spawned into two emergencies (only one ended at the ER), a friend breaking into my house (for good reason), an embarrassing number of tubs of Black Cherry Amaretto Haagen Dazs (sorry), and a lot of lying in bed curled up with Mr. McHenry and Daisy (they’re cats if you’re new here).  It is simply amazing the difference that 50mg – or lack thereof – of meds can make.  On the day of the first emergency, however, my godson Jackson was born – and his photo arriving by text shortly after his entrance into the world saved my life.  Miraculous timing, Amy and Jack (I heart you).

Those 2 weeks were not a fun time, although I confess my brain really enjoyed the Haagen Dazs part.  #1 on my next round of KETO / LowCarb ice cream recipes is definitely Black Cherry Amaretto.  It will be way better than Haagen Dazs, as you know if you’ve made any of my other KETO / LowCarb ice creams.  Hey, I’m just going off the reviews.

I re-surfaced on February 13th and realized that my promise of chocolates before Valentines Day was not going to be realized.  Forgive me?  How about if I give you the recipe for Chocolate Orange Truffles?

Notwithstanding that I am 2 weeks late getting these to you, I was all kinds of excited about how these Chocolate Orange Truffles turned out because chocolate can be all kinds of difficult.  If you mosey around the Internets checking out sugar-free chocolaty things you’ll notice that most of them don’t look great, because chocolate is finicky.  Once it’s melted all bets are off that you’ll end up with a finished chocolate that looks awesome or sets right.  And 100% cocoa chocolate (no sugar at all) is, quite frankly, a pain in the {name your body part} to work with.  It’s hard to get chocolate to show up all glossy and beautiful – even if you’re an ex-chocolatier who knows what she’s doing and spent 2 years of her life up to her elbows in chocolate every day.  Chocolate is just, well…special.

A lot of the sugar-free chocolates out there don’t taste great either.  Heck, a lot of the regular chocolates out there don’t taste great, but trying to sweeten 100% cocoa chocolate successfully is pretty much like trying to get pants on a fish.

My end-game was that they had to be super healthy, super easy, super fast, super scrumptious, and super pretty, which given the limitations that the finickiness of chocolate so generously provides us, was a very tall order.

Chocolate Orange Truffles | www.carriebrown.comHow did I do?

They Chocolate Orange Truffles are super healthy.  They take 5 minutes to make, the recipe is very simple, and they are not in the slightest bit messy.  They look awesome and they taste awesome.  They will keep for weeks in the ‘fridge or you can freeze them.  Ding!  Ding!  Ding!  (Who am I kidding that they’ll be in your ‘fridge for weeks??)

Just so you’re prepared though, I’ll also tell you that the consistency is like a soft truffle yet they don’t melt in your mouth, so they are quite a different experience than other truffles you’ve had.

Chocolate Orange Truffles | www.carriebrown.com

I’ll be keeping a batch of these Chocolate Orange Truffles in my ‘fridge at all times so when ever I get that chocolate urge, I have a KETO / LowCarb chocolate fix on hand.  Whoop!

The recipe, in all it’s chocolatey glory is here:  Chocolate Orange Truffles

 

 

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  • Pip - Hi Carrie,
    These sound great. Is thick coconut milk the same as coconut cream?
    PipReplyCancel

  • sylvia - Hi Carrie
    Welcome back and I hope you are feeling much better! Thanks for yet another awesome sounding recipe.

    I have 3 questions for you:

    1. Can you substitute coconut cream for thick coconut milk?

    2. If not, how can you tell if it is thick coconut milk or not?

    3. In what type of store would you find 100% pure chocolate or is this something that can only be bought online?

    Thanks!

    SylviaReplyCancel

    • carrie - Sylvia – coconut cream = thick coconut milk, thick coconut milk comes in a can and is solid at low temperatures, in the US 100% chocolate is found in every supermarket / grocery store alongside the baking chocolate. Hope that all helps!!ReplyCancel

      • sylvia - Hi Carrie
        Thank you so much for your reply. Now I’ll get cracking on the recipe!
        CheersReplyCancel

  • Lily - Carrie,
    Thank you for another beautiful recipe. My heart breaks to think of a world without you in it. You don’t know me, but you’ve touched my life and made me a healthier person. Keep on hanging on.
    LilyReplyCancel

  • Eda - Carrie, do you think I leave the orange thing out?
    I dont like “plants” in my chocolate (mint, orange, berries..)

    I dont know if we have coconut cream in Brazil and 100% chocolate is reeeeeeeeeaally hard to find. I may never get to make it, but it is still going to my little notebook.

    As always, thank you!ReplyCancel

    • carrie - Eda – yes you can leave it out but the flavor might not be as rich. I would double the vanilla in that case. Can you order via Amazon? Not sure what online choices you have there. I want you to have these chocolates!!!!ReplyCancel

  • Wren - I made these yesterday and they turned out fabulous! I’m a candy maker now. Whoop! Whoop! I’m never buying chocolates again. This recipe is so quick and so easy. I could have them made quicker than it would take to drive to the candy store and back. Why waste the gas? LOL. Next time I’m going to try them with a raspberry extract, just cuz that’s my favorite, but I do love the orange taste in these too.ReplyCancel

  • Beth - Carrie –
    My “lower plumbing” does not like xylitol. I have some liquid chocolate stevia. Would that work as a substitution? If so, how much? Glad you are back among the living. You have positively touched so many lives. I hope you know how loved you are even by those who have never met you. Keep up the amazing work!ReplyCancel

    • carrie - Hi Beth – I would suggest Swerve if that it available where you are. It is erythritol and stevia blend and can be used 1:1 instead of xylitol. The liquid Stevia *should* work in this recipe as it’s only function is to sweeten, but I am afraid I have no clue on quantity. I have never used Stevia as I can’t stand the taste. Since it is a liquid I would make the whole recipe without the Stevia and then add it to taste at the end. Record how much you use for future reference. Hope that helps!ReplyCancel

  • Molly - I don’t eat gelatin. Can I use something else?ReplyCancel

    • carrie - Hi Molly – if you don’t eat gelatin because you’re vegan / vegetarian, use Agar Agar instead. Swap out 1:1 with gelatin. Hope that helps!ReplyCancel

  • Megan - So I made the mistake of using regular coconut milk instead of thick coconut milk. It was in a can but when I opened it up the consistency was more like regular milk, I just figured it would take longer to set so I used it anyway. UGG, my chocolates are soft and chewy as opposed to the consistency of Hersheys bar. Everything else in the recipe I followed to a T. Before I make this again I need to know if that was my problem or is that how the chocolates turn out?
    Thanks for your recipes! I check the site anytime I want to try something new ?ReplyCancel

  • Debi - I’m wondering if we did something wrong. The consistency was fabulous – you nailed it there! I’m wondering about the intensity of the dark’ness. When I’m eating SANE I find I enjoy 85% cacao chocolate, but this was so much more intense than that. My husband made these and he’s a stickler for details and he said he weighed out the sweetener so I believe him…boy it didn’t taste like it.

    So do I just need to pull my boots up by the straps or are others enjoying these without feeling like they are closer to 98% cacao?ReplyCancel

    • carrie - Hi Debi – I responded via email. If you didn’t get that note please let me know!ReplyCancel

      • Debi - I didn’t see your note – I just did a search in my email and nothing came up that way either. Can you send another? The email I posted is valid. Thanks!ReplyCancel

  • christine - What’s the nutritional info for this recipe. thanksReplyCancel

    • Natasha sponbeck - Carrie, I am so thankful for all the time you have put into these recipes. Thank you thank you. Now my question.The chocolate was pretty bitter. Should I just keep adding xyliyol to taste?ReplyCancel

      • carrie - Natasha – yes! And thank you for the recipe love – I really appreciate you taking time to comment.ReplyCancel

  • Toni - Hi Carrie

    I am unable to buy 100% chocolate, even from Amazon who doesn’t ship to Australia.

    The best I can do is 90% chocolate. Will this do please?

    With thanks,
    Toni
    Perth, WAReplyCancel

    • carrie - Toni – yes! 90% will be fine, you might want to use just a tad less sweetener though. Hope that helps! CarrieReplyCancel

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