Dark Chocolate Orange Truffles

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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