Updated: Aug 1, 2021
The holiday season means 'making gifts' is pretty much on the list of things to do! At the top of my list are customised cookies, cupcakes and truffles. These are my favourite. I double the recipe and end up eating loads and loads in the process. I can't help it, you would too!
These truffles are my favourite flavour combination. The classic chocolate and orange. The truffles are super smooth and contain no artificial flavours. Just natural orange zest which packs a punch.
The easiest way to ‘temper’ the chocolate
We add the last third of the milk chocolate to the already-melted chocolate as a quick and easy way to ‘temper’ it (to keep it shiny rather than matt and potentially crumbly).
How to package the truffles
Try packaging the truffles by piling them into the corner of a meat roasting bag and tying the top with a nice piece of ribbon. They look beautiful and are perfect to give as a gift like this!
Ways to adapt them
Hard to believe, but you might be able to make these truffles even yummier!
Instead of sprinkling cocoa over the top of the truffles, shave some little pieces of orange peel with a peeler and pile them on top.
Try using white chocolate for the inside instead. Add just half the amount of cream though.
Try different flavours. Skip the orange and add 2 teaspoons instant coffee powder instead. Or 1 teaspoon peppermint extract. Or finely chopped nuts. Use caramel sauce instead of brown sugar and add 1/2 teaspoon more salt for caramel truffles. Or how about finely chopped cherries and a tablespoon of cherry liqueur? (now you’re talking)
Preparation Time 15 minutes
Cook Time 10 minutes
1/2 cup /4 ounces dark chocolate I used 70% cocoa content
2 tablespoons butter chopped into pieces
1/2 cup heavy/double cream
3 tablespoons brown sugar
1 orange the juice of half, the zest of the whole
1 1/2 cups milk chocolate
a little cocoa powder to decorate
Break up the dark chocolate and put it in the bowl with the butter and orange zest.
Heat the cream and sugar together on a low to medium heat until it almost comes to the boil.
Pour the cream and sugar mixture over the chocolate and butter and leave it to stand for a couple of minutes to allow the chocolate and butter to melt.
Stir the mixture until smooth, add a pinch of salt and the orange juice, then stir well again. Cover and put in the fridge for a few hours (or even overnight) to firm up.
When the mixture is firm, break up two thirds of the milk chocolate into a bowl and melt it in the microwave in 30-second spurts (alternatively, melt it over a bowl over a pan of simmering hot water, without allowing the bowl to touch the water). When the chocolate is melted, add the last third of chocolate* and allow it to melt into the rest, then give it a good stir.
Scoop up teaspoonsful of truffle mixture, roll or pat them into a rough ball, then dip them into the melted milk chocolate on the spoon. Quickly tip them out onto a sheet of baking paper to set. Sprinkle immediately with a little cocoa powder.
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