Chocolate/Orange Truffles

22 12 2009

These truffles were by far my favorite – they taste the most decadent and fancy, though they were the hardest to manage (due to mushiness).  But so worth it!  This recipe is from the Food Network’s Ina Garten.

I started with the ingredients:

1/2 pound good bittersweet chocolate (recommended: Lindt – didn’t have any at my grocery store, so I went with Ghirardelli)
1/2 pound good semisweet chocolate (recommended: Ghirardelli)
1 cup heavy cream
2 tablespoons of orange flavored liqueur, optional (I substituted 2 tsp of orange extract)
1 tablespoon of prepared coffee
1/2 teaspoon good vanilla extract
Confectioners’ sugar
Cocoa powder

First I chopped the chocolates finely with a sharp knife and put them in this heat proof mixing bowl:

Ah, lovely chopped chocolates!

Then, heat the cream in a small saucepan until it just boils - small bubbles will form at the edges when this happens.

Turn off the heat and allow the cream to sit for 20 seconds.  Pour the cream through a fine-meshed sieve into the bowl with the chocolate.

If you don't have a fine-meshed sieve, attempt to use a coffee filter and fail miserably.

With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. If this doesn't melt the chocolate completely, you can microwave it in 15 second intervals, stirring in between, until melted

Add in the orange extract or liqueur, depending on your preference

Then add the coffee

And the vanilla. Whisk all together and set aside at room temperature for an hour

Once you’re ready, the messy/hard part begins.  Since I needed two hands for this, I wasn’t able to photograph this part – with two teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment (or waxed) paper.  Roll each ball of chocolate in your hands roughly to make it round – be prepared, it’s very sticky and messy at this stage.   Roll in confectioners’ sugar, cocoa powder or both – I chose cocoa powder.  These will keep refrigerated for weeks, but serve them at room temperature.

These taste gourmet!

I also made two other kinds of truffles this weekend, but since I made them on Sunday, I was too tired from shoveling to remember to take many pictures!  I did get this one when I was mixing peanut butter and chocolate for my peanut butter truffles…

Mmmm, I could have just licked the spoon!

And I ended up with these cookie dough truffles - delicious!

And these chocolate peanut butter truffles!




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