Recipe by J. Bradshaw Sr.
I like this because they melt in your mouth, it is a slight orange taste with a wonderful choclate accompaniment. I have always found truffles messy working with if not careful and can be annoying but for what it is worth on an end result it is worth every second. Also remember that icings can be changed to fit your liking, even rolled in chopped nuts or just plain confectioners sugar is wonderful, so try it out and experiment... even with flavor, this is my favorite as it is the easiest I have ever used out of many, this one I use around Christmas for gift baskets as it has a holiday taste, I hope you enjoy it as much as we have! :-) Also please note if you have never made truffles please remember that when rolling your balls out that they will melt quickly once they start warming so it is very important to take a minute to wash and recool and start again.
Top Review by MarieRynr
I made these today following your most excellent instructions! You are right...there is a very slight tag of orange, subtle, yet delicious. Creamy and lucious these are truly a dieter's nemesis as I cannot imagine anyone eating just one....(insert guilty look here) I did try to take some photos...but they all came out looking like something you wouldn't want to eat so I won't post them....however I do highly recommend these little babies. I will make them again soon and hopefully next time the photos will turn out! Thanks!
- 8 ounces semisweet chocolate (chopped)
- 2 tablespoons butter (unsalted)
- 2 teaspoons orange rind (grated)
- 1⁄2 cup heavy cream
- 1 teaspoon light corn syrup
- 6 ounces chocolate, chopped, for dipping
- 1⁄2 cup confectioners' sugar or 1⁄2 cup nuts, if desired
Directions See How It's Made
- Mix the cream, corn syrup and butter together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
- Add 8 oz.s of the chopped chocolate, just swirl it and allow to stand for around 5 minutes, do not stir but allow it to settle.
- After 5 minutes, add the orange peel and slowly combine with a whisk.
- Put the mixture in a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line your baking sheets with wax paper.
- After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 15 minutes, stirring every 5 minutes.
- Use a scoop or a spoon, I find a spoon works better, form the mixture into 1-inch balls and place on the prepared sheets.
- Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
- Please sift the confectioners sugar into a small bowl to remove any lumps. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow any excess to drip back into the bowl that will drip inches Place the truffle in the sugar and roll around until covered -- if using nuts please make sure they stick as well as possible.
- Take it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 10 or 15 minutes to set.