Orange Fruit Nut Truffles Recipes

KIDS CAN MAKE: FRUIT-AND-NUT CHOCOLATE TRUFFLES

Steps:

• Special equipment: food-safe gloves
• Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
• Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
• Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
• Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.

WHITE CHOCOLATE FRUIT AND NUT TRUFFLES

Steps:

• In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
• Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
• When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
• Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
• When completely set, store covered for 3 to 4 days.
• Please note that standing time is not reflected in either the prep time or cooking time.

ORANGE-FRUIT NUT TRUFFLES

Steps:

• In a food processor with the knife blade, blend all until a dough-like ball is formed. Using your hands, roll into 1-inch balls. Optional: Top each with a walnut piece.

ORANGE-FRUIT NUT TRUFFLES

Steps:

• In a food processor with the knife blade, blend all until a dough-like ball is formed. Using your hands, roll into 1-inch balls. Optional: Top each with a walnut piece.

DRIED FRUIT TRUFFLES

Steps:

• In food processor, process walnuts with on-and-off pulses until coarsely chopped. Pour into large bowl.
• In 1 1/2-quart saucepan, mix apricots, dates, cherries, water and orange juice. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
• With slotted spoon, place cooked fruit in food processor; reserve cooking liquid. Process with on-and-off pulses until a paste forms, adding some of the cooking liquid if necessary. Add honey, cinnamon, orange peel and if desired, 1 to 2 tablespoons cocoa; process until combined.
• Stir fruit mixture into walnuts until combined. Shape into balls using about 1 rounded teaspoon mixture for each; roll in coconut or cocoa. Store in airtight container.

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.

FRUIT AND NUT TRUFFLES (SUGARPLUMS)

Steps:

• .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
• With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
• Store in an airtight container for upto 2 weeks.
• Makes 25 - 35 truffles.

CRANBERRY ORANGE TRUFFLES

Steps:

• In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.

ORANGE COCONUT TRUFFLES

Steps:

• Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil over high heat. Pour cream over chocolate and stir gently until completely smooth. Let rest for a minute, then stir in butter, two pieces at a time. Stir in orange extract. Cover and chill at least 3 hours. Check after 1 hour. When mixture is cold and stiff but not hardened, stir in Rice Krispies.
• Line a baking sheet with wax paper. Place coconut in a wide shallow bowl. Spoon up a scant tablespoonful of chocolate mixture and drop into the coconut. Roll to shape into a ball as you coat it with coconut. It doesn't need to be perfectly round. Continue with remaining chocolate. Place each coated truffle on baking sheet. Cover and chill until ready to serve.