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

Steps:

• LINE a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan over low heat. Carefully melt the chocolate, stirring to blend with cream. Remove from heat and stir in marmalade. Mix until blended; fold in rice cereal. Spoon mixture by tablespoonfuls onto baking sheet.
• CHILL truffles in refrigerator for several hours or overnight. Place each truffle in a small decorative paper cup.

DARK CHOCOLATE ORANGE TRUFFLES

Steps:

• In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.

CHOCOLATE ORANGE TRUFFLES

Steps:

• Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.
• In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil; immediately pour over chocolate chips in the bowl.
• Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract.
• Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture begins to thicken.
• With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not overbeat or it will not be the right texture).
• Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets (they don't have to look pretty). Place baking sheet in the fridge and let chill for at least 10 minutes.
• Using your hands, gently roll each spoonful into a ball.
• Follow the directions on the candy coating packaging and melt chocolate (I melted mine in the microwave according to the package directions).
• Dip each chocolate orange ball in the candy coating and push around until completely covered; allow excess to drip off (I use two forks when I dip these truffles and that way the excess chocolate can drip through before I remove it from the bowl).
• Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.