Double Chocolate and Orange Truffles
Adapted from Gifts From the Kitchen by Kristine Kidd.
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 semi-sweet chocolate, finely chopped
In a heavy saucepan over low heat, combine the milk chocolate and orange juice concentrate. Stir constantly until smooth. Add 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 powder. 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 1/2 dozen
Allergy Warning: Contains milk