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.