Chocolate Orange Truffles Recipes

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:

• 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 TRUFFLES

Steps:

• Combine chocolate and butter in a small saucepan; place over very low heat until melted.
• Remove from heat and stir in confectioners' sugar until well blended.
• Add egg yolks one at a time and beat in orange rind.
• Chill until mixture is firm enough to shape.
• Pipe mixture into foil candy cups and refrigerate until firm.

CHOCOLATE ORANGE TRUFFLES

Steps:

• In a medium saucepan, bring butter and cream to a boil over medium high heat.
• Remove from heat.
• Add chocolate, orange liqueur, and orange peel; stir until melted and smooth.
• Pour truffle mixture into a shallow bowl, or a 9X5 in loaf pan.
• Chill until firm, about 2 hours.
• Line 2 baking sheets with waxed paper.
• Shape chilled truffle mixture by rounded teaspoons into small balls.
• Place on prepared baking sheets.
• Chill until firm, about 30 minutes.
• In the top of a double boiler set over simmering (not boiling) water, heat chocolate and oil, stirring until melted and smooth.
• Transfer chocolate mixture to a bowl.
• Cool.
• Drop truffles into melted chocolate mixture.
• Using 2 forks, lift out truffles tapping gently on side of bowl to allow excess coating to drip back in bowl.
• Return truffles to baking sheets lined with waxed paper, and chill until set.

CHOCOLATE-ORANGE TRUFFLES WITH ALMONDS

Steps:

• Line 8 x 8 x 2-inch baking pan with foil. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes.
• Using foil as aid lift chocolate block out of pan; place on work surface. Flatten foil at edges. Cut chocolate into 25 squares. Place nuts in small bowl. Press chocolate square into nuts, coating completely. Roll truffle between palms into ball. Repeat with remaining chocolate and nuts. Cover; chill until very firm, about 2 hours. Serve cold.