| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Double Chocolate Orange 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

To Prepare Truffle Filling:

1. Combine milk chocolate and orange juice concentrate in saucepan over medium-low heat, stirring constantly until smooth.
2. Add butter and stir until mixed. Pour into a bowl, cover, and freeze until firm enough to mound on a spoon, about 40 minutes.
3. 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.
4. Quickly roll each mound into balls. Roll in cocoa powder. Replace on baking sheet and return to freezer.

To Prepare Coating:

1. Melt the bittersweet chocolate and shortening in a double boiler over simmering water, stirring frequently until smooth. Remove from heat.
2. 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.