If my marriage was a dessert, it would be a dark chocolate truffle – bitter but decadent! Hope you are finding your own meaningful connections this Valentine’s Day. It has three ingredients, chocolate, coconut milk and orange zest. Why? Because, chocolate and orange are a match made in the culinary heaven. Hope you enjoy! —Medha | Farm on Plate
Place the coconut milk, orange zest and pinch of salt in a small saucepan over medium heat. Bring it to boil once and remove from the heat.
Now add dark chocolate and stir until the mixture is smooth. Pour into a parchment paper covered small baking sheet. Even the top with rubber spatula.
Put the pan in the fridge for an hour to set. Once the chocolate truffle is set, cut into desired size squares. After every cut, clean the knife with a damp towel or wash your knife with hot water and dry with clean towel to get clean cuts.
Dust with cocoa and serve. You can also coat your truffle with crushed nuts like almond, pistachios, or walnuts. You can store the truffle in an air tight container for up to 7 days.