Orangetruffles Recipes

CHOCOLATE-ORANGE TRUFFLES

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.

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.

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

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

CHOCOLATE ORANGE CRUNCH TRUFFLES

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.

ORANGE-GINGER TRUFFLES

Steps:

• In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir in orange zest.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place ginger and confectioners' sugar in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in ginger. With yourclean hand, cover truffle with ginger. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

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.

EASY CARDAMOM-ORANGE CHOCOLATE TRUFFLES

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.

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.