Double Chocolate Orange Truffles
Indulge in a sweet and sophisticated temptation that melts in your mouth with this recipe for orange-scented double chocolate truffles.
12 ounces fine milk chocolate, finely chopped
1/2 cup orange juice concentrate, thawed
2 tablespoons unsalted butter
unsweetened cocoa powder
12 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon vegetable shortening (do not use butter, margarine, spread or oil)
- To Prepare Truffle Filling: Combine milk chocolate and orange juice concentrate in saucepan over medium-low heat, stirring constantly until smooth.
- Add butter and stir until mixed. Pour into a bowl, cover, and freeze until firm enough to mound on a spoon, about 40 minutes.
- Line a baking sheet with waxed paper or aluminum foil. Scoop out rounded tablespoonfuls of the filling and drop onto the sheet, spacing evenly. Freeze until almost firm, about 30 minutes.
- Quickly roll each mound into balls. Roll in cocoa powder. Replace on baking sheet and return to freezer.
- To Prepare Coating: Melt the bittersweet chocolate and shortening in a double boiler over simmering water, stirring frequently until smooth. Remove from heat.
- Remove truffles from freezer. Drop each truffle one at a time into the melted chocolate, coating completely. Remove with a fork and allow any extra chocolate to drip off. Slide the truffle off of the fork using a knife back on to waxed-paper lined baking sheet. Refrigerate uncovered about 1 hour. Store in tightly covered container in refrigerator.
Makes about 2 dozen truffles.