A quick and easy truffle recipe, made low sugar and infused with bold orange zest, rosemary and a hint of black pepper
Over a double boiler (a pot with a couple inches of water in it), place a heatproof bowl and add the chocolate chips and coconut cream. Gently heat the cream and chocolate chips till the chocolate chips are melted, and the mixture is smooth and glossy.
Add in the orange zest, rosemary and black pepper. Stir well.
Cool the truffle batter, in the fridge or freezer, till the batter consistency is like thick cookie batter.
Scoop a tablespoon of the batter and roll into a smooth ball. Repeat with the remaining batter.
If desired, roll the truffles in your choice of toppings till evenly coated all over.
Make sure to look at the tips and tricks section in the blog post.
Keel leftovers in an airtight container for up to one week