Orange Fruit Nut Truffles Recipes

KIDS CAN MAKE: FRUIT-AND-NUT CHOCOLATE TRUFFLES

Steps:

• Special equipment: food-safe gloves
• Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
• Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
• Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
• Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.

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.

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.

FRUIT AND NUT TRUFFLES (SUGARPLUMS)

Steps:

• .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
• With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
• Store in an airtight container for upto 2 weeks.
• Makes 25 - 35 truffles.