Recipes

Dark Chocolate Orange Truffle
(Makes approximately 30-40 truffles)

• 5/8 cups (1/2 c + 2 Tbsp) Heavy Cream
• 1 cup Semi-Sweet Chocolate
• 2 Tbsp Butter
• 2 Tbsp Orange Extract
• 2 Tbsp Orange Zest (optional)
• 1/4 Tsp Vanilla Extract

Coating you can use:  

• Melted chocolate
• Almonds or Walnuts (finely chopped)
• Cocoa powder 
• Sugar Sprinkles
• Chocolate Sprinkles

Melted down chocolate in a double broiler.  If you don't have one it's okay just fill a pot with water about half way or a little less. Bring the water to a simmer. Place the chocolate in a heat resistant bowl and put over the pot. Be certain not to have the bowl touch the water. Be careful that the water doesn't boil or splash into the chocolate. You can also melt it in a microwave but you can run the risk of burning it if not done properly. I prefer the other method because it's safer.  Stir the chocolate until completely melted. Set aside.

Heat the heavy cream and the butter in a small pot on low fire but very important don't let it simmer or boil. Stir till butter melts. Once the butter has melted, pour over the chocolate (make sure chocolate is still warm if not just put over the pot for a little while and stir) and combine.

Once you have combined add the zest (optional) and both extracts (vanilla & orange). Mix well till combined.

Pour in a plastic container. Let it get to room temp before covering and refrigerating over night.

Rolling the Ganache

• Disposable gloves (otherwise you will have chocolate all over you hands!)
• Spoon
• Cookie Sheet (2)
• Wax or parchment paper
• Ganache (very cold)
• Chocolate Fork

Important note: Work in small batches if your ganache gets too soft just refrigerate again. You need the ganache to be very cold. 

Prepare the cookie sheet by placing the wax/parchment paper on top and set aside.  Take out the ganache out of the fridge. Put the gloves on and spoon out the ganache. Not to big, about 1 inch in size. Roll between your hands to form a ball. Once you have the shape put it on the cookie sheet and repeat the process till your done.

You can also use the melon baller and the mini scooper to do the balls but if you don't have any of these then the hand method is good as well.

Once you have completed the balls, put it back in the fridge to get them nice and very cold again.

Make yourself a little production line. On your left your ganache balls, in the middle whatever you plan to coat them with and on your right another cookie sheet lined with wax/parchment paper.

Now depending on what you are coating you are either going to roll them in cocoa powder, powdered sugar or nuts, sprinkles, sugar. Once done and put back in fridge.

If you are going to roll in melted chocolate than you will need the chocolate fork or spoon will work fine. They sell these at Michaels.  Put the chocolate ganache in the melted chocolate and coat it. Lift with the fork and let it the excess drip off.  Then put it on the cookie sheet. Refrigerate.

Chocolate Spoon

You can decorate these chocolate truffles with chocolate drizzles in different colors to give it a different look or just leave them plain. Whatever you prefer.

These are great as gifts, appetizers, treats, etc! Hope you enjoyed. I will put pictures showing you the process this week so you can also have a visual.