Time 1h45m Yield about 24 truffles Number Of Ingredients 6 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.
Time 15m Yield about 2-1/2 dozen. Number Of Ingredients 4 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.
Yield Makes 12 Number Of Ingredients 7 Steps:
In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside. Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth. Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes. Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes. Place the confectioners’ sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.
Yield 18 candies Number Of Ingredients 4 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.
Time 1h10m Yield 50 truffles, 50 serving(s) Number Of Ingredients 7 Steps:
FILLING. In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat. Stir in 250 g of chocolate pieces until smooth, stir in orange juice concentrate and orange zest. Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold. Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate. Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets. Cover and refrigerate for 30 minutes or until firm. Sift icing sugar into a pie plate. Working with rounds from one baking sheet at a time, lightly roll in icing sugar. Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen. COATING. In top of double boiler over hot (not boiling) water, melt 375 g of chocolate. Remove from heat, let cool slightly. Sift cocoa into a pie plate. Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove. Place balls in cocoa. Using two clean forks, roll truffles in cocoa and refrigerate on wax paper-lined baking sheet until hardened. Place truffles in candy cups and store in airtight container in refrigerator until just before serving. Can be refrigerated for up to 1 week or frozen up to 3 months.
Yield 70 Number Of Ingredients 7 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.
Yield Makes 25 Number Of Ingredients 5 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.
Time 55m Yield 12 truffles, 12 serving(s) Number Of Ingredients 7 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.
More about “chocolate orange truffles recipes”
Yield Makes about 16 Number Of Ingredients 6 Steps:
Bring cream to simmer in heavy medium saucepan over medium heat. Add chocolate and stir just until melted and smooth. Add butter and stir until melted. Remove from heat. Stir in Grand Marnier and orange peel. Pour mixture into 8x8x2-inch glass baking dish. Refrigerate until mixture is firm enough to shape, about 1 hour 30 minutes. Line baking sheet with foil. Using scant 2 tablespoonfuls for each truffle, spoon 16 mounds of chocolate mixture onto prepared sheet. Using 2 serving teaspoons to form eggs and holding 1 teaspoon in 1 hand and second teaspoon in other hand, scoop 1 mound of chocolate from the first spoon to the second. Scoop chocolate from 1 spoon to the other several times, running spoon over surface of mounded chocolate to smooth oval as much as possible. Using palms of hands, roll chocolate mound into egg shape, smoothing surface as much as possible (surface will not be completely smooth). Place on plate. Repeat with remaining chocolate mounds. Refrigerate chocolate eggs until firm, about 45 minutes. Working in batches and using table knife or fingers, smooth surface of chocolate eggs again, if necessary. Chill until firm, about 15 minutes. Sift cocoa powder over chocolate eggs, covering completely. Cover and refrigerate. (Can be made 3 days ahead. Keep refrigerated.)
