Orange Cream Truffle Recipes

ORANGE CREAMSICLE TRUFFLES

Steps:

• Pour white chocolate chips into a mixing bowl, set aside. Melt butter along with orange zest in a small saucepan. Stir in cream and scald mixture. Pour hot cream mixture through a fine mesh sieve over white chocolate chips and using a rubber spatula press zest against sieve to release orange oils into mixture, add orange extract.
• Allow mixture to rest 1 minute, add optional food coloring to white chocolate chip mixture then stir until smooth. Cover mixture and refrigerate 2 hours or until firm enough to handle.
• Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar. Freeze truffles 20 minutes then enjoy. Store truffles in refrigerator as they will soften at room temperature or freeze for up to 1 month.
• Recipe Source: adapted slightly from kitchen simplicity

FRESH ORANGE TRIFLE WITH LADYFINGERS, RASPBERRIES AND BOOZY CREAM

Steps:

• For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.
• For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.
• Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.
• When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.

CHOCOLATE-ORANGE EASTER-EGG TRUFFLES

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.)

DARK CHOCOLATE ORANGE TRUFFLES

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.

DARK CHOCOLATE ORANGE TRUFFLES

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.

ORANGE BLOSSOM TRIFLE

Steps:

• Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
• Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
• To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

CHOCOLATE ORANGE TRUFFLES

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.

CRANBERRY-ORANGE TRIFLE

Steps:

• In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.