Christmas Treat: Chocolate Orange Truffle
By jamiikay
Lovely treat with no candy thermometer required!
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Ingredients
- 1/4 cup Unsalted Butter
- 3 tbsp Heavy Cream
- 8 x 1oz squares Semi-Sweet Chocolate, chopped
- 2 tbsp Orange Liqueur or Orange Extract Flavouring
- 1 tsp Grated Orange Zest
- 1 tbsp Vegetable Oil
- You Need:
- * Double Boiler - a pot with 3" of water in it, with another smaller pot or heat-safe bowl sitting on top of it. Put it on medium heat. This is to melt the chocolate using the steam of the bottom pot without the danger of burning the chocolate.
- * Waxed Paper.
- * Melon Baller (only if you have one on hand)
- * Shallow baking dish
- * Baking Sheet
Details
Servings 24
Level of difficulty Difficult
Preparation time 40mins
Cooking time 20mins
Cost Expensive
Preparation
Step 1
In Medium saucepan over med-high heat, combine butter and cream. Bring to a boil and take off heat. Stir in 4oz of chopped chocolate, the orange liqueur/extract, and orange zest. Stir really well until all smooth and chocolate is melted. Pour the mix into a shallow baking dish/loaf pan. Chill until totally firm, about 2 hours.
Step 2
Line a baking sheet with waxed paper. Shape chilled truffle mix by rounded spoonful or melon baller into small balls. Place them on baking sheet. Chill until firm, about 30 mins.
Step 3
In the top of double boiler over lightly simmering water, melt the remaining 4oz of chocolate with the oil, stirring until smooth. Take off heat and cool to lukewarm.
Step 4
Drop the truffles one at a time into the melted chocolate. Try using forms, dipping utensils, fondue prongs, etc, to find what works best for you. Coat the balls, letting any excess chocolate drip off, before putting back on the baking sheet.
Chill them again until set, but they're best if you can leave them in the fridge a day or two to combine the flavours.
Step 5
Enjoy!
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