Double Chocolate and Orange Truffles
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A scrumptious gift from your kitchen. Adapted from Gifts
From the Kitchen by Kristine Kidd.
Ingredients:
- 12 oz best quality milk chocolate, chopped
- 1/2 cup frozen orange juice concentrate, thawed
- 2 Tbsp unsalted butter at room temperature
- Unsweetened cocoa powder
- 12 oz bittersweet or semisweet chocolate, finely chopped
Directions:
In a heavy saucepan over low heat combine the milk chocolate and orange
juice concentrate. Stir constantly until smooth. Add the butter and stir.
Pour into a bowl; this mixture is the truffle filling. Cover and freeze until
firm enough to mound in a spoon, about 40 minutes.
Line a baking sheet with foil. Using a tablespoon, scoop out rounded spoonfuls
of the filling and drop onto the sheet, spacing evenly. Cover and freeze until
almost firm but still pliable, about 30 minutes. Roll each chocolate mound
between your palms into a smooth ball, then roll in cocoa. Return to the sheet.
Freeze while preparing the coating.
Melt the bittersweet or semi-sweet chocolate in a double boiler until melted
and smooth. Remove from heat.
Line another baking sheet with foil. Drop 1 truffle ball into the chocolate
and coat completely. Slip a fork under the truffle, lift it from the chocolate
and tap the fork gently against the side of the pan to allow any excess chocolate
to drip off. Using a knife, gently slide the truffle off the fork and onto
the prepared baking sheet. Repeat with the remaining truffles.
Refrigerate uncovered until firm, about 1 hour. Store in an airtight container
in the refrigerator for up to 3 weeks.
Makes 1.5 dozen
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