Orange Truffle

85% chocolate, Cream 20% fat content, Orange, Whey protein isolate, Water, Cocoa butter, Erythritol, Coconut oil, Gelatin, Rebaudioside M, Orange zest, Cinnamon

Let it stand: 20 min. Heat on the stove: 5 min. Heat on the stove: 2 min. Blend with a blender: 3 min. Chill in the refrigerator: 12 h. Cooking: 10 min. Chill in the refrigerator: 2 h.

First soak the gelatin (4 g) in water (20 g) for 20 minutes and leave it to bloom. Prepare the 85% chocolate (60 g) and cocoa butter (15 g) so they will melt quickly. Separately combine 20% cream (50 g), erythritol (15 g), and rebaudioside M (3 g), then heat the mixture almost to a boil.

Stir the gelatin into the hot cream, then add the chocolate and cocoa butter. Once smooth, heat the orange component made from orange (50 g), orange zest (2 g), and ground cinnamon (0.5 g), then pour it into the chocolate base. Finish with coconut oil (10 g) and whey isolate (20 g), then blend the ganache thoroughly.

Transfer the warm mixture into a clean container, cover it directly with film, and let it cool completely. Refrigerate the ganache for at least 12 hours until it becomes firm enough to shape. Form small truffles and chill them again for another 2 hours.

Serve the truffles well chilled. If you want, you can coat them with a thin chocolate shell or leave them as soft ganache candies. Store the dessert in a closed container in the refrigerator for up to 5 days.