These little truffles capture everything I love about winter: bright citrus, warming aromas and a touch of indulgence without ever feeling heavy. When mandarins are at their sweetest and most fragrant, they transform into the most exquisite festive treat — vibrant, zesty and wonderfully uplifting. And at a time of year when many of us feel we cannot face another rich pudding, these offer the perfect alternative: light, refreshing and full of flavour.
The mandarin peel brings natural perfume and gentle bitterness, the almonds add body, and the splash of kumquat or orange liqueur ties everything together with a festive whisper. Rolled in sugar or dipped in chocolate, they make charming gifts, beautiful additions to a Christmas table, or simply a delightful palate cleanser after a long celebratory meal. However you serve them, they bring a little brightness to winter — and a lot of joy.
Ingredients (makes 50-75 truffles depending on size)
- The skin of 10 large mandarins
- 350ml mandarin juice
- 250g caster sugar
- 250g almonds without the skin
- 50ml of kumquat or an orange flavoured liqueur plus extra to coat
- 125g white chocolate
- Granulated sugar for coating
- Melted chocolate to coat if so desired
Method
Cut the mandarins in half and squeeze. Keep the juice.
Use a small spoon to scoop out the membrane and roughly chop the skins.
Add the skins to boiling water in a saucepan and boil for 3-4 minutes. Drain and repeat for a second time. Drop the skins in icy cold water to cool quickly. Drain and dry with a clean towel. Blitz the skins in a small blender to a pulp.
In a saucepan bring the juice and the sugar to the boil. As soon as the sugar has melted, add the pulp and continue cooking stirring continuously until you have a jam consistency.
Next blitz the almonds and add to the saucepan. Add the liqueur and continue cooking until the mixture comes away from the surface of the saucepan.
Melt the chocolate in a bain marie or a microwave in short bursts so as not to burn and add to the mandarin and almond mix. Transfer to a bowl, cover with plastic wrap and put in the fridge to cool completely.
Use a teaspoon to roll the mix in your palms to form small truffles. Dip in more liqueur and then into the granulated sugar to fully coat. Alternatively, melt dark chocolate to dip the truffles in to coat.