Double-Chocolate and Orange Truffles
|12 oz (375 g) European milk chocolate, chopped
||Freeze until moundy
||Roll until balls
||Drop and coat
|½ c frozen orange juice concentrate, thawed
|2 T unsalted butter, at room temperature
|unsweetened cocoa powder
|12 oz (375 g) bittersweet or semisweet, finely chopped
- In a heavy saucepan over medium-low heat, combine the milk
chocolate and orange juice concentrate. Stir constantly until smooth.
- Add the butter and stir until incorporated. Pour into a bowl; this
mixture is the truffle filling.
- Cover and freeze until firm enough to mound in a spoon, about 40
- Line a baking sheet with foil. Using a tablespoon, scoop out
rounded spoonfuls of the filling and drop onto the sheet, spacing
- Cover and freeze until almost firm, but still pliable, about 30
- Roll each chocolate mound between your palms into a smooth ball,
then roll in cocoa.
- Return balls to the sheet. Freeze while preparing the coating.
- Line another baking sheet with foil.
- Place the bittersweet or semisweet chocolate in the top pan of a
double boiler or in a heatproof bowl. Set over (but not touching) barely simmering
water. Heat, stirring frequently, until melted and smooth. Remove from
- Drop 1 truffle ball into the chocolate, tilting the pan if
necessary to coat the ball 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
Makes about 1½ dozen
To give an extra-special touch, dust with cocoa powder or drizzle
with melted milk chocolate
Shamelessly stolen from the Williams-Sonoma
Gifts from the Kitchen, recipes by Kristine Kidd