Dark chocolate truffles with orange zest, waffle cone and coconut ganache filled

Makes about 12 bite-sized chocolates
We used Cadbury’s new range of real chocolate melts, and a 1100W microwave to melt them. Miniature silicone moulds are perfect for this, or you could use the special aluminium foil chocolate cups.

For the truffles:

Orange and cashew (4):

  • 1 orange, peel only
  • 2 cashews, chopped

Waffle cone:

  • 1 ice cream waffle cone, crushed to bits

Coconut ganache:

To prepare the coconut ganache: place white chocolate melts and cream into a small milk pan and melt over low heat, stirring continuously. Add coconut, take off the heat and allow to steep for a fe minutes, while you melt the chocolate.

To prepare the dark chocolate: divide dark chocolate melts between 3 bowls, placing 20g into one bowl and 30g each into the others. Working one at a time, melt the chocolate in the microwave, for 15 seconds at a time checking after each zap – 2-3 should do it. Mix until smooth.

For orange and cashew chocs: zest 1/4 of the orange peel into the chocolate, then squeeze in the oil from the little “pores” on the remaining peel into the chocolate as well. Mix well and spoon into your casings. Sprinkle with some chopped cashews.

For the waffle cone chocs: place crushed up cone into the melted chocolate and mix together. Spoon into moulds.

For the coconut ganache chocs: using the handle of a teaspoon, spread melted dark chocolate on the bottom and side of the casings. Spoon in a little coconut ganache into the middle, leaving about 2mm gap to the top. Top with extra melted darck chocolate and spread it gently to the edges. Sprinkle with extra dessicated coconut.

To set: place chocolates on a tray and into the fridge to set. Store in the fridge or in an airtight container in the pantry.