Prep 40 mins
Cook 0 mins
Delectable little truffles, perfect for holiday gift giving or as a sweet ending to a fine dinner. These can be made ahead and kept frozen. Originally from a May 1983 issue of Bon Apetit,in the Food Processor article.
- 4 ounces sweet chocolate, broken into pieces
- 4 ounces milk chocolate, broken into pieces
- 1⁄2 teaspoon chopped orange peel (colored part only)
- 1 pinch salt
- 1⁄2 cup heavy cream, heated to simmer
- 1 tablespoon Grand Marnier
- 6 ounces sweet chocolate
- 1 tablespoon vegetable oil
- 2 tablespoons unsweetened cocoa powder, sifted
- Line baking sheet with heavy-duty foil and grease lightly; set aside.
- Combine chocolates, orange peel and salt in work bowl of food processor fitted with the steel knife and chop using 6 on/off turns, then process until mixture is minced, about 30 seconds.
- With machine running, pour hot cream through feed tube and blend until chocolate is melted.
- Run spatula around inside of work bowl to loosen mixture.
- Add Grand Marnier and blend 5 seconds.
- Pour onto prepared baking sheet; refrigerate until mixture is cool and chocolate begins to firm, about 30 minutes.
- Return to work bowl and process until light and fluffy, about 20 seconds, stopping once to scrape down sides of bowl.
- Spoon mixture into pastry bag fitted with plain 1/4 inch tip.
- Return to refrigerator until chocolate is thick enough to be piped but is not hard, about 15 minutes.
- Pipe mixture onto sheet in 3/4 to 1 inch mounds. (Truffles can also be shaped with demitasse spoons and gently rounded with fingers.).
- Freeze truffles until completely firm.
- For dipping chocolate:.
- Melt chocolate with oil in top of double boiler over hot, but not boiling, water. Maintain chocolate between 100 and 110 degrees.
- Line another baking sheet with waxed paper.
- Working in cool area (preferably 68 degrees or under),dip frozen truffles into chocolate, one at a time, coating completely.
- Arrange on prepared baking sheet and freeze until firm.
- Place cocoa powder in a plastic bag.
- Add truffles to bag in batches of 20 and shake to coat completely.
- Rearrange on baking sheet and freeze.
- When completely frozen, transfer to plastic bags; seal airtight.
- Store in freezer.