Orange Rosemary Chocolate Truffles (Vegan, Gluten Free)
Will you be attending a New Years Party with champagne flutes overflowing with sparkling drink and women wandering the house in dresses that swish and lipstick that stains like cherries?
Or will you be staying at home in your bathrobe and slippers with your cat snuggled on your lap rereading Corelli’s Mandolin?
These chocolate orange rosemary truffles are a must. The first layer is made with dark chocolate melted into thick white “cream” that has been infused with the piny scent of rosemary and the bright sparkle of orange zest. Layer number two is a creamy orange ganache flooded with concentrated orange juice flavor. The whole shebang is topped with a thin crackling crust of melted chocolate.
Sweetness to loosen the grip of the Old Year and welcome the bright and shiny newly minted Year.
I paint my truffles with luster dust mixed with vodka (the alcohol evaporates) but there is no need for anything so elaborate. Just make, slice and arrange on a little tray for one or twenty.
There is that moment as the Old Year ends and the New Year begins to pull away from the shore, that moment when one foot is still on the smooth stones of the port but the boat is sailing away. In the boat are my beloveds, all my living beloveds and I need to leap into the small painted New Year’s boat before it gets to far from shore and I fall with a splash into the water.
My legs spread wider and wider and my bare feet grip both the deck of the boat and the shore. The sounds of coaxing voices reach my ears. “Jump! Come with us! ”
Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne.
I am not ready to add another year’s distance between myself and my parents. I am not ready to add another year of change that they can not be a part of. But time waits for no one. And so, without choice, I make the leap and land in arms that are outstretched and ready to catch me. I settle in between my son and daughter, my husband and friends and we set out towards the dawning year.
Meltingly decadent holiday truffles to herald the coming year flavored with rosemary and orange.
I used a 7 X 7 container, lined with cling wrap. If you use a different size your truffles will be taller or shorter but still taste as lovely.
For layer #1:
Melt 1 cup of dark chocolate in a double boiler. Scald 1/2 cup of non-dairy creamer in a small sauce pan with the salt, orange concentrate and vanilla extract.
Once the chocolate had melted pour the hot scalded creamer over the chocolate and let sit undisturbed for 2 minutes. Stir gently with a dry spoon until fully combined and pour into your chosen mild lined with plastic wrap.
Place in freezer to firm up while you make the next layer.
Chop your rosemary and place it in a sauce pan with 1/2 cup of creamer and 1 tsp vanilla extract. Heat on medium and keep it below a simmer for 5 minutes then bring it up to a simmer. Turn off heat and stir in orange zest.
Meanwhile melt 1 cup of chocolate in a double boiler.
Pour your scalded orange cream mixture over your melted chocolate and let sit two minutes.
Stir together with a dry spoon until combined.
Remove your cooled 1st layer from the freezer and pour the 2nd layer over and smooth the top. Put in fridge or freezer until set.
Melt your 1/4 cup chocolate with the coconut oil and stir to combine. Pour over the top of your set truffles and smooth with an offset spatula if necessary.
Place in a cool place to set for 2 hours. If you choose to get all artsy-fartsy and crafty like me then mix a few different colors of food grade luster-dust with clear alcohol until you have a thick wet paint. Now go to town and paint away. I used the colors: Old Gold, Peacock Blue, New Silver and Pink Orchid.