Orange Spiced Chocolate Truffles

Orange Spiced Chocolate Truffles

These truffles are so rich and divine that they are actually named after the fungus truffle; which is one of the most expensive ingredients in the kitchen. Leave it to the French to take a brown something from the ground and make it expensive, lol. Actually the chocolate truffles are named after the truffles fungus because of the resemblance in the cooking process. Lightly spiced with the third most expensive ingredient in the world, Cardamom, these will awaken your tastebuds for sure.


  • 1 cup heavy cream
  • 12 ounces semisweet chocolate chips
  • 1/2 cup confectioners sugar
  • 2 tablespoons orange blossom water
  • 1 teaspoon ground cardamom
  • 1/2 cup each of finely chopped nuts of your choice


  1. In a small sauce pan, whisk together cream, cardamom, sugar and orange blossom water.
  2. Bring to a simmer and set aside.
  3. In a heat safe bowl place the chocolate chips in and pour cream mixture over. Slowly stirring with a spatula until smooth.
  4. Set aside until cool, place in freezer for 30 minutes or just hardened enough until it is malleable.
  5. Scoop into 1 inch balls and roll into nuts. Place on wax paper and freeze.
  6. Best served frozen as they will not harden completely through.

This slideshow requires JavaScript.


Sablé de Chocolat (Algerian Chocolate Cookies)

Sables de Chocolat I previously made the original French Sablé which was a vanilla based cookie with jelly and powdered sugar but this cookie is for all the chocolate lovers. This cookie is light and buttery just like a shortbread yet rich in velvety chocolate. If Fererro Rocher was a cookie, this would be it.


  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup butter (room temperature)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon nutella spread
  • 1 tablespoon water

To Decorate:

  • nutella spread
  • hazel nuts chopped (optional)


  1. In a large bowl sift cocoa into flour add baking soda and mix.
  2. Add in sugar and vanilla.
  3. Fold in butter and mix quickly. The mixture will appear crumbly. Work the dough as little as possible. If the dough is not wet enough add tablespoon of water, if too sticky add a bit of flour.
  4. Let sit in fridge for 15 minutes.
  5. Preheat oven to 350°F
  6. Roll dough out onto a floured surface, making sure to flour the rolling pin as well, to 1 cm flat.
  7. Cut out cookies and place onto parchment paper on a cookie pan.
  8. Sprinkle lightly with sugar.
  9. Bake for 10 minutes.
  10. Remove from pan onto cooling rack and decorate accordingly.

This slideshow requires JavaScript.

Sablés (Algerian Cookies)


This is my own accidental recipe in which I mistook a bottle of Lemon Extract for Vanilla, and it made for an even more decadent cookie just like my husband’s grandmother makes.  From the French word sable which means sand the dough will start off as a texture that looks as so. The cookies are easily customizable with fillings and shapes. I hope these make their way onto your list of sweets for Eid.

Special Tools Needed:

  • cookie cutter (any shape is fine but a round fluted cutter is used traditionally)
  • sifter
  • rolling pin

Ingredients: For the Sables

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs beaten
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla powder or 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 tablespoon water
  • a pinch of salt

To decorate

  • 3/4 cup jelly (any flavoring of your choice but no fruit bits)
  • 1/2 cup powdered sugar
  • 2 tablespoons orange blossom water


  1. Preheat oven to 325°
  2. Cut the butter into the sugar, mix until it is light and fluffy.
  3. In a separate bowl mix the flour, baking powder and salt.
  4. Fold in the eggs, vanilla, lemon and sugar mixture.
  5. Mix slowly until a sand texture is made then continue to mix by hand. The dough should be soft and light. If the dough is too sticky add a bit more flour.
  6. Let dough sit in the refrigerator for 15 minutes to harden. It helps to handle the dough better.
  7. Roll dough out onto a floured surface with a rolling pin. Make sure to flour the pin as well.
  8. Cut out the top and bottoms of the cookies, don’t forget to punch out a hole in the middle of the tops.
  9. Place on a baking tray lined with wax paper and bake for 8-9 minutes. The cookies should be still white but set.
  10. Allow cut outs to cool on the sheet for a minute then move to a cooling rack.
  11. Find suitable matching tops and bottoms as some may not be shaped the same.
  12. While cookies are cooling heat the jelly on the stove, adding the orange blossom water to thin it out.
  13. Sift powdered sugar onto the tops.
  14. Once the jelly mixture has cooled place about 1/2 teaspoon onto each bottom and place top on.
  15. Allow to set and then store properly.

This slideshow requires JavaScript.

* Sablé cookies are able to store for up to 10 days.