Chocolate Orange Truffles
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+ VOTE NOWA classic pairing of fruit and chocolate, these luscious little balls of super smooth, creamy chocolate are as simple as it gets to make. What's more, the chocolate can be spiked with other flavorings such as lemon zest and the cream can be mixed with other flavored liqueurs. Try steeping lavender, rosemary or other savory herb in the cream for an altogether different flavor.
Ingredients
Directions
Place chocolate in a medium bowl and set aside. In a small pot, heat the cream over medium heat until it steams. Pour the cream over the chocolate and stire with a rubber spatula until it is melted and incorporated into cream.
Cover and refrigerate until the chocolate is chilled all the way through, about 2 hours. Using a chilled melon baller, scoop out a tablespoon and roll it into a ball. Repeat with remaining chocolate Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful, quickly roll it into a ball and set on a tray. Repeat with remaining chocolate. Roll the truffles in the cocoa powder. The truffles will keep, wrapped in plastic and refrigerated, up to four days.
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Information Please:
The directions do not inclue the addition of either the Grand Marnier or the orange zest listed in the ingredients.
Are both of these ingredients added after the chocolate is melted, but before it is cooled to handling temperature? Or is the orange peel supposed to be mixed with the cocoa powder covering?
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