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It’s a day of reflection for me today. Two years ago I started blogging right here at Food24. I have so much love for the Food24 team. Their support has been integral to my success as a blogger and I appreciate it more than words can say. Caro, Shaina, Tessa and the other ladies, thank you very much for making this a welcoming community to be part of.

How I wish I could give everybody some chocolate so we all can celebrate together. Thank you for the comments dear readers. You are the reason I write xx

Chocolate Truffle Tart

Orange infused chocolate shortcrust pastry base:
175g cake flour
25g cocoa powder
5ml finely grated orange zest
100g cold butter, cubed
15ml freshly squeezed orange juice

Preheat oven to 180 degrees. Place first 3 ingredients into the bowl of the food processor and turn it on. Add cubes of butter through the chute and processes until it looks like fine sand. Add orange juice and process until it comes together into a ball and forms a dough. You can do this by hand using 2 knives to cut the butter into the flour and then adding the juice. The warmth of your hands may mean you will need less orange juice as your body heat melts the butter. Press into a springform or loose bottom pan that you have sprayed with non stick cooking spray or brushed with melted butter making sure to press some of the mixture up the sides of the pan. Bake for 15 minutes then remove and set aside. While the base is baking prepare the filling.

Truffle filling:
250g dark chocolate
90g butter
2 eggs
80ml cream
60ml sugar
1.25ml salt
5ml vanilla extract

For the rest of the recipe please click here…