Lazy cake orange and pistachio truffles. Fragrant, sweet, citrusy, and decadent, these truffles could not be any more characteristic of the winter season. They are also made up of basic cupboard ingredients, to fulfill your chocolate cravings whenever you fancy.

INGREDIENTS/ MAKES ABOUT 24 TRUFFLES

7 oz./ 3/4 cup sweetened condensed milk
1 tablespoon unsalted butter or coconut oil
7 oz./ 200 gr. good quality 60% or 70% dark chocolate, finely chopped
pinch salt
1/4 teaspoon orange blossom water
finely grated zest of half an orange
4 Digestive biscuits or Maria tea cookies, chopped
1/4 cup pistachios, chopped
1/3 cup cocoa powder or extra chopped nuts for covering truffles

METHOD

Heat sweetened condensed milk and butter in a small saucepan over low fire just until hot. Take off the heat and stir in chopped chocolate until fully melted. Add salt, orange blossom water and orange zest, and stir again. Lastly, add the chopped digestive biscuits and pistachios and stir to combine. Let the mixture cool in the refrigerator for about 15 minutes.

Using a cookie scoop or 1 generous tablespoon, roll individual balls of chocolate and place them onto a cookie sheet. Cover with cocoa powder or chopped nuts. The truffles keep well in a tightly sealed container for about a week – although they never seem to last that long.