Cardamom, anise and cinnamon infused into the ganache
for this chocolate orange truffle tart
This is one recipe where you can choose how easy or difficult you want to get with it all
go super simple and omit the candied oranges and truffles for garnish
and you will have a very fast dessert ready in about an hour!
Or you can spend a little more time like I did and make those two extra recipes
The candied oranges take the most time but can be used all season long like in my fruitcake cookies!
and honestly those truffles alone are a true masterpiece
Chocolate Orange Truffle Tart
Ingredients
For the Crust
- 1½ cups Old Fashioned Rolled Oats
- ½ cup Whole Raw Almonds
- 2 Tbs Cocoa Powder
- 12 Large Medjool Dates
- 2 Tbs Coconut Oil or Melted Vegan Butter
- 2 Tbs Maple Syrup
- ½ cup Orange Marmalade
For the Infused Ganache
- 16 ounces Vegan Bittersweet or Semi Sweet Chocolate
- 1½ cups Plant Milk
- 6 Anise pods
- 1 Cinnamon Stick
- 1 teaspoon Ground cardamom
- 2 teaspoons Orange Zest
For the Candied Orange
- 2 Large Oranges
- 1 cup Water
- 1 cup Sugar
Instructions
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First prepare the candied oranges by washing them then slicing them carefully with a sharp knife or w mandoline to 1/8″ thick. Remove any visible seeds
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Bring the sugar & water to a boil in a wide diameter sautuesse or pot then reduce the heat to a simmer & add the orange slices. Simmer on low for 45 minutes to 1 hour turning every 10 minutes & be careful they are not layered on top of each other
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Transfer the candied oranges to a rack with a slotted spoon to cool then store them in a clean container with the cooking syrup & refrigerate for up to 2 months
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Now make the tart crust by combing all the ingredients except for the marmalade in a food processor & process to fine grind the nuts & oats & until the mixture comes together to a sticky mixture that you can easily press into a 9″ tart pan with a removable bottom
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Spread the orange marmalade evenly and refrigerate while you prepare the ganache filling
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*Note: If you are not making the truffles be sure to HALVE all the ingredients for the ganache fillingCombine the plant milk with all the spices in a medium sauce pot over high heat, bring to a boil stirring almost constantly to avoid scorching & boiling over, then turn off the heat & let steep for 1 hour
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Now add the finely chopped chocolate to the steeped milk & return to medium heat whisking constantly to melt the chocolate & avoid scorching the bottom
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Once it has turned into a shiny thick ganache & all the chocolate is melted pour the mixture through a seive & discard the spices
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Pour the ganache into the prepared tart crust with the marmalade all the way to the top & carefully place into the refrigerator to set
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Refrigerate the remaining ganache until set then scoop into 1″ balls for the truffles then roll them in cocoa powder
Video
Notes
Storage Chocolate Orange Truffle Tart must be kept refrigerated & will stay fresh for up to 1 week. Freeze wrapped well for up to 1 month
