Dark Chocolate Satsuma (Christmas Orange) Truffles

Filling:

1 cup cashews, soaked overnight

6 dates, seeds removed

3 tbsp coconut oil

Zest of 2 satsumas (about 1/2 tbsp), reserve a little for topping

Juice of 2 satsumas (about 1/3 cup)

2 tbsp cacao powder (or unsweetened cocoa powder)

Shell:

1 cup dark chocolate chips or pieces

1. Put all of the filling ingredients in a food processor (reserving a little zest for topping).  Blend until smooth and creamy.

2. Move the filling into a shallow dish and put in the freezer for 15 to 20 minutes.

3. Once set up, use a tablespoon or melon baller to scoop into rounds.

4. Fill a sauce pan halfway with water.  Find a heat safe bowl that will sit over the top of the sauce pan.  Make sure the bowl is not touching the water in the pan and that there is no moisture in the bowl.  Pour the chocolate into the bowl and slowly melt it over medium heat, stirring occasionally.

5. Once the chocolate has fully melted turn the burner to low (you do not want to over heat the chocolate or it will start to crystalize).  Take one or two truffles at a time and drop them into the chocolate.  Flip them around until they are lightly covered and use a fork to remove them onto a parchement (or wax) paper lined sheet pan.  Continue until all truffles are covered.

6. While still warm top each truffle with a small pinch of zest.

Note:  These truffles are best stored in the fridge as they can get a little melty.  If refrigerated, enjoy for up to two weeks.

Makes about 12 truffles  |  crystalvaughn.com