Dark Chocolate Truffles with Orange

1. 1

   Place almond milk in the top of a double boiler (over about two inches of simmering water in the bottom pan) over medium heat.

2. 2

   If you dont have a double boiler, just put a heat-proof mixing bowl (in other words, not plastic) over a pan of gently simmering water.

3. 3

   If using a flavoring (optional), add it now and let it steep for five minutes.

4. 4

   For this batch I used fresh orange zest but you could try all sorts of things like chopped candied ginger or you could even steep a tea bag (peppermint or earl grey is great) in the milk.

5. 5

   After 5 minutes, turn off heat and immediately add chocolate, stirring until it melts and the mixture is smooth and glossy.

6. 6

   Pour melted chocolate into a heat-proof bowl, cover with plastic wrap and place in the freezer for one hour (or in the fridge for a few hours).

7. 7

   Place the cocoa powder (or raw cacao) in a shallow bowl, sifting with a fine mesh strainer to remove clumps.

8. 8

   When chocolate is set (you can add a tablespoon of cocoa powder directly to the mixture and stir if its still too watery), scoop out 1 tablespoon of the dough at a time, roll into a ball between your palms, and roll in the cocoa powder to coat.

9. 9

   Set on a parchment lined tray.

10. 10

    Repeat with remaining chocolate and enjoy!

11. 11

    Note: You can also roll them in finely chopped nuts or dried coconut.

* Per serving · 4 servings · Values may vary.