ORANGE CHOCOLATE TRUFFLE RECIPE RECIPES
DARK CHOCOLATE ORANGE TRUFFLES RECIPE: HOW TO MAKE IT
I love chocolate truffles, so you can imagine my delight when I came across the recipe for these dark and decadent confections. The hint of orange makes them deliciously different from other candies. —Theresa Young, McHenry, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield about 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.
Nutrition Facts : Calories 82 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1 fat
DARK CHOCOLATE ORANGE TRUFFLES RECIPE - FOOD.COM
The original recipe came from an old Canadian Living Christmas Book. I've made a few variations of these for Christmas gatherings and they're very popular. I've always used Bernard Callebaut's dark baking chocolate but I'm not sure if it's available anymore. Semi-sweet bakers chocolate can be substituted in place of the dark. Preparation time is approximate as it has been awhile since I made these, and does not include chill time.
Total Time 1 hours 10 minutes
Prep Time 1 hours
Cook Time 10 minutes
Yield 50 truffles, 50 serving(s)
Number Of Ingredients 7
Steps:
- FILLING.
- In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
- Stir in 250 g of chocolate pieces until smooth, stir in orange juice concentrate and orange zest.
- Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
- Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
- Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
- Cover and refrigerate for 30 minutes or until firm.
- Sift icing sugar into a pie plate.
- Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
- Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
- COATING.
- In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
- Remove from heat, let cool slightly.
- Sift cocoa into a pie plate.
- Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
- Place balls in cocoa.
- Using two clean forks, roll truffles in cocoa and refrigerate on wax paper-lined baking sheet until hardened.
- Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
- Can be refrigerated for up to 1 week or frozen up to 3 months.
Nutrition Facts : Calories 93.9, FatContent 8.6, SaturatedFatContent 5.3, CholesterolContent 6.5, SodiumContent 5.3, CarbohydrateContent 7.7, FiberContent 2.7, SugarContent 2.8, ProteinContent 2.1
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