There's nothing quite like rich chocolate! At the heart of every health conscious individual lies a secret desire for chocolate.
[cooked-sharing]
Yields24 Servings For the truffles:
16 oz semi sweet chocolate, finely chopped
8 oz heavy cream or parve whipped topping
zest of one orange
For the coating:
confectioners' sugar
cocoa powder
almond, hazelnut, or peanut brittle
nut crunch
flake coconut
1In a small saucepan, combine cream and orange zest.
3Remove the heat and let stand 10 minutes to infuse the flavor.
4Place chopped chocolate in a bowl.
5Bring the cream to a boil once again, remove from heat.
6Strain cream over the chopped chocolate and discard the orange zest.
7Using a rubber spatula, stir gradually, starting in the center until the chocolate and cream emulsify.
8Continue stirring in a wider circle until all the cream is incorporated.
9Let the chocolate set al room temperature for 4 hours or refrigerate for 2 hours.
10Using a tiny scoop, form balls and place on a parchment linked baking sheet.
11To achieve a perfectly round truffle, roll the balls between the palm of your hands just for a second.
12Cool your hands by running them under cold water periodically and drying very well.
13If you roll the truffle too long, it'll warm and melt in your hands.
14Refrigerate truffles for 10 minutes.
15Place the coatings you'll be using in separate small bowls.
16Roll truffles in desired coating.
17Store airtight and refrigerate for up to 2 weeks.
18They can be stored 2-3 days at room temperature.
19The key to fabulous truffles is using the finest quality chocolate available. We now carry Callebaut Chocolate, imported from Belgium.
Ingredients
For the truffles:
16 oz semi sweet chocolate, finely chopped
8 oz heavy cream or parve whipped topping
zest of one orange
For the coating:
confectioners' sugar
cocoa powder
almond, hazelnut, or peanut brittle
nut crunch
flake coconut
Directions
1In a small saucepan, combine cream and orange zest.
3Remove the heat and let stand 10 minutes to infuse the flavor.
4Place chopped chocolate in a bowl.
5Bring the cream to a boil once again, remove from heat.
6Strain cream over the chopped chocolate and discard the orange zest.
7Using a rubber spatula, stir gradually, starting in the center until the chocolate and cream emulsify.
8Continue stirring in a wider circle until all the cream is incorporated.
9Let the chocolate set al room temperature for 4 hours or refrigerate for 2 hours.
10Using a tiny scoop, form balls and place on a parchment linked baking sheet.
11To achieve a perfectly round truffle, roll the balls between the palm of your hands just for a second.
12Cool your hands by running them under cold water periodically and drying very well.
13If you roll the truffle too long, it'll warm and melt in your hands.
14Refrigerate truffles for 10 minutes.
15Place the coatings you'll be using in separate small bowls.
16Roll truffles in desired coating.
17Store airtight and refrigerate for up to 2 weeks.
18They can be stored 2-3 days at room temperature.
19The key to fabulous truffles is using the finest quality chocolate available. We now carry Callebaut Chocolate, imported from Belgium.
