|
|
Indulge in a sweet and sophisticated temptation
that melts in your mouth with this recipe for orange-scented
double chocolate truffles.
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:
- 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.
loading
|
|
|