Chocolate Orange Crunch Truffles Recipes

CHOCOLATE-ORANGE TRUFFLES

Steps:

• Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
• Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
• Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.

CHOCOLATE ORANGE CRUNCH TRUFFLES (SMUCKER'S)

Steps:

• Line a baking sheet with waxed paper and set aside.
• Put the chocolate and cream in a small saucepan set over low heat, or in the top half of a double boiler.
• Carefully melt the chocolate, stirring to combine with the cream, making sure not to get any of the water in the chocolate (or it will clump).
• Remove from the heat and stir in the marmalade.
• Stir til blended, then fold in the cereal.
• Spoon the truffle mixture by tablespoon onto the baking sheet.
• Repeat until all of the mixture is used.
• Chill the truffles in the fridge for a few hours to overnight.
• Variation: Use Smucker's Raspberry Preserves in lieu of the marmalade.