Cocoa Almond Truffles with Orange Zest
A silky cocoa, cream, and almond butter ganache steeped with orange zest, rolled into truffles and coated in cocoa or toasted almonds.
Why you'll love Cocoa Almond Truffles with Orange Zest
A truffle is the simplest of French sweets: a firm, creamy ganache rolled into a ball and dusted with cocoa. This one is built from cream warmed with orange zest and allulose, unsweetened cocoa, almond butter, and coconut oil, and it sets into rich, melt-in-your-mouth bites. A box of them makes a December gift, and two make a dessert.
Steeping the orange zest in warm cream is how the flavor gets all the way through. The fragrance of an orange lives in oils held in tiny pockets in the zest, and warm cream draws those oils out, so the whole ganache tastes of orange instead of bits of peel. Dissolving the allulose in the same warm cream keeps the truffles smooth, since sweetener crystals stirred into fat stay gritty.
Coconut oil is what makes the truffles set. It is solid below about 76°F, so once the ganache chills it firms enough to scoop and roll, then melts on your tongue. Almond butter adds body and a toasted, nutty depth that rounds out the bitterness of the cocoa.
Quick overview: This Cocoa Almond Truffles with Orange Zest takes 30 min of hands-on time and about 4 hr 5 min in all and makes 10 servings, each 2 truffles. You'll need a saucepan and a skillet.
Ingredients
- 1/2 cup heavy cream Label: cream, with no gums or carrageenan
- 1/3 cup powdered allulose Label: allulose, and nothing else
- 2 tsp finely grated orange zest (from 1 orange)
- 1/2 cup unsweetened cocoa powder, plus 2 tbsp for rolling Label: cocoa, and nothing else
- 1/2 cup smooth almond butter, well stirred Label: almonds, and salt if any
- 3 tbsp coconut oil, melted
- a pinch of fine sea salt
- 1/3 cup almonds
Instructions
- Steep the cream: Warm the cream, allulose, and orange zest in a small saucepan over medium-low heat, stirring, for 2 to 3 minutes, until the cream is steaming and the allulose has dissolved. Keep it below a simmer. Take the pan off the heat, cover it, and let the zest steep for 10 minutes.
- Whisk in the cocoa: Sift 1/2 cup of the cocoa into the warm cream and whisk until smooth and glossy, with no dry lumps. Sifting breaks up the clumps cocoa forms in the container, which would otherwise stay as bitter dry pockets.
- Finish the ganache: Whisk in the almond butter, melted coconut oil, and salt until the mixture is thick, smooth, and shiny. Scrape it into a shallow bowl, cover, and refrigerate for 2 to 3 hours, until firm enough to scoop. A shallow bowl chills faster and more evenly than a deep one.
- Toast the almonds: Toast the almonds in a dry skillet over medium heat, shaking the pan, for 4 to 5 minutes, until fragrant and a shade darker inside. Cool them completely, then chop them very fine. Toasting deepens their flavor and makes them crunchier against the soft truffle.
- Roll: Put the remaining 2 tablespoons of cocoa and the chopped almonds in two small bowls. Scoop the ganache into level tablespoons and roll each quickly between your palms into a ball. Roll half the truffles in cocoa and half in almonds. Work fast and rinse your hands in cold water if the ganache starts to soften.
- Set: Arrange the truffles on a plate and refrigerate for 30 minutes more, until firm. Take them out 5 minutes before serving so the centers soften and turn creamy.
Storage and leftovers
Keep the truffles in a sealed container in the refrigerator for up to 1 week. They soften quickly at warm room temperature because of the coconut oil, so serve them from the refrigerator.
Freeze them in a single layer, then pack them in a sealed container for up to 2 months. Thaw in the refrigerator for a couple of hours before serving.
Variations
- Espresso: Whisk 1 teaspoon finely ground espresso into the warm cream with the cocoa, and leave out the orange.
- Hazelnut: Use hazelnut butter in place of almond butter and roll the truffles in toasted chopped hazelnuts.
- Warm spice: Add 1/4 teaspoon ground cinnamon and a pinch of cayenne to the cream for a Mexican-style truffle.
- Coconut coat: Roll the truffles in finely shredded unsweetened coconut.
Notes and tips
- Use powdered allulose: Powdered allulose dissolves almost instantly. If you have only granulated, grind it in a clean spice grinder or blender for 30 seconds first.
- Zest only the orange part: The white pith under the peel is bitter. Grate lightly with a rasp and stop when you see white.
- Mind the temperature: If the ganache is too firm to scoop, let it sit at room temperature for 10 minutes. If it is too soft to roll, chill it 30 minutes more.
- Check the almond butter: Look for a label of almonds, and salt if any, and stir the oil back in thoroughly so the ganache sets evenly.
Nutrition and mindful eating
- Unsweetened cocoa brings deep flavor, fiber, magnesium, and flavanols, the plant compounds behind its pleasant bitterness.
- Almond butter, almonds, cream, and coconut oil are the real fats here, and fat slows digestion so a small sweet bite lands gently.
- Allulose sweetens without raising blood sugar, which lets a rich dessert sit easily after a holiday meal.
- Orange zest adds a bright aroma, and smell does much of the work of flavor, so the truffles taste vivid and full.
- As you eat, notice how slowly a truffle melts and how the orange rises as it does, and pay attention to whether two feel like enough: rich, slow bites tend to settle the urge for something sweet without leaving you wanting more.
Frequently asked questions
Have a question about this Cocoa Almond Truffles with Orange Zest? Start here, with the questions people ask most.
Why is my ganache grainy?
The allulose did not fully dissolve. Next time warm the cream a little longer, stirring, until no crystals remain, and use powdered allulose.
Can I use butter in place of coconut oil?
Yes. Butter sets a little softer, so chill the ganache an extra hour and keep the finished truffles cold.
Can I make them dairy-free?
Yes. Use canned coconut milk with a label of coconut and water in place of the cream.
How far ahead can I make them for gifts?
Up to a week in the refrigerator, or 2 months in the freezer. Pack them in small paper cups in a tin and keep them chilled until you give them.
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