Orange truffles
75% chocolate
0.25 cup
90 g
3.15 oz
2.97 fl oz
cashew butter
0.50 cup
140 g
4.90 oz
4.62 fl oz
orange juice
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
Jerusalem artichoke syrup
2 tbsp
30 g
1.05 oz
0.99 fl oz
orange extract or wild orange essential oil
chocolate for coating


  1. Melt the chocolate (the author uses homemade, you can take any 75%) using a water bath.
  2. Mix cashew butter, chocolate, orange juice, Jerusalem artichoke syrup, add orange extract. Beat with an immersion blender until emulsified. The author also added some pieces of freeze-dried orange, but that's optional. 
  3. Transfer to a bowl and cover with cling film.
  4. Leave the truffle mass in the refrigerator for about 8 hours.
  5. Roll the balls and put them in the fridge for another couple of hours.
  6. Temper the chocolate and dip the truffles in it. The author also rolled them in freeze-dried orange powder.

You can keep these truffles in the fridge for a few days 😊