When I think of one-bite desserts and party favours, truffles always come to my mind. I often call them the perfect party treat, as they are very versatile, low-effort, and there is plenty to share. They also give a great freedom when it comes to shaping and decorating, and they can be made to fit any occasion.
These little beauties are a fantastic way to satisfy your sweet tooth. They are completely chocolate and cocoa free, as they use roasted carob powder. Naturally lightly sweet, it pairs perfectly with tangy oranges, cinnamon, and earthy walnuts. They stay wonderfully soft and smooth at room temperature, but they do not lose their shape.
They also freeze quite well, and if you do freeze them, make sure you freeze undecorated and always take them out about 30 minutes before serving, to give them a chance to thaw nicely.
One closing seasoned advice I have is always to have some additional biscuit crumbs or even walnuts on hand when making truffles of this sort. Depending on the jam you use, or even marmalade that is looser, you may need to add more crumbs to make the truffles come together and hold their shape. Not every biscuit is the same, either, some absorb better than others do, which is one more reason always to have a bit more of them.
Ingredients
For the truffles
250 grams orange jam
50 grams roasted carob powder
15 grams vegan butter
1 teaspoon vanilla bean paste
½ teaspoon ground cinnamon
100 grams vegan vanilla biscuit crumbs
100 grams ground toasted walnuts
For the decoration
100 grams vegan milk chocolate
50 grams toasted walnuts, chopped
Preparation
Toast the walnuts in a dry skillet over medium heat until they become fragrant, about 5 minutes, stirring them often. Remove from heat, let them cool down completely, and grind finely. Grind or finely crush the vanilla biscuit crumbs, and set them aside.
Place the orange jam in a medium saucepan over medium heat, and let it soften up. Add in the roasted carob powder, vegan butter, cinnamon, and vanilla, and mix constantly until all is blended. By heating up the jam, the texture becomes somewhat softer and looser, making it easier to blend with the rest of the ingredients.
Remove from heat and let it cool down only slightly, and then add in the biscuit crumbs and the walnuts. Start folding the ingredients until a thick batter forms, then either mix it vigorously with a wooden spoon or with your hand until it all comes together. Depending on the jam you used, you might have to add a tablespoon or two more of either crushed biscuits or the ground walnuts.
Cover the batter with cling film and place it into the refrigerator for about 15 minutes. It will be enough for it to firm up enough to be rolled. Take out heaping teaspoons of the batter, and form each one into a truffle. Arrange them on a large baking sheet or a platter, and place them back into the refrigerator for at least 4 hours, so the flavours meld.
To decorate, melt the vegan milk chocolate over low heat or in the microwave, and drizzle all over the truffles. Before the chocolate sets, abundantly sprinkle them with the chopped walnuts. Serve as soon as the chocolate sets. Yields 25 truffles.
