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Ingredients: (makes 30-40 truffles)
•    300grams dark chocolate (70% or more), broken into pieces
•    1 tablespoon vanilla paste or extract (optional)
•    1/4  teaspoon almond extract
•    zest 1 orange
•    a few gratings of nutmeg
•    2 teaspoons maple syrup
•    2 tablespoons dark cocoa powder
•    pinch sea salt
•    165 millilitres live yogurt (coconut or dairy)
 For rolling
•    Finely ground almonds, desiccated coconut, beetroot powder and/or raw cacao

Method:
1.    Melt the chocolate in a ceramic bowl over a pan of bowling water, stirring to ensure that it melts evenly and to prevent the chocolate from boiling/burning.
2.    Once melted, take the bowl off the heat and stir in the vanilla, almond extract, orange zest, nutmeg maple syrup and cocoa powder, using a whisk or rubber spatula. Once the mixture has cooled slightly, add the yogurt and stir until it is well combined.
3.    Pour the mixture into a shallow bowl or tin and place it in the refrigerator for an hour until completely cooled. The mixture should be completely solid.
4.    When the mixture is cooled remove the pan from the fridge and allow the mixture to come to room temperature and using a teaspoon, scoop up enough to generously fill the spoon.
5.    Gently squeeze the mixture together until it starts to form a ball, then roll it between the palms of your hand to make a neat ball and place this on a sheet of parchment. Continue to roll until all the mixture is used.
6.    Next, roll the finished truffles in your coating of choice. Store in an airtight container in a cool place. These should keep for up to 2 weeks.

Recipe provided by Nena Foster for #FoodSavvy Norfolk& Suffolk