Bright orange notes add a refreshing tang to these decadent chocolate truffles. These would also be delicious made with tangerines. Note that these candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.
The candied peel on top of the truffles is optional, but it adds a nice flavor and a pretty visual touch. If you decide to use it, you can buy it from some grocery stores, or make your own candied citrus peel.
- 2 oranges
- 1/2 cup heavy cream
- 18 ounces semi-sweet chocolate (finely chopped)
- 1/3 cup cocoa powder (for dusting)
- Optional: slivers of candied orange peel
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place 8 ounces of semi-sweet chocolate in a large bowl.
- Use a citrus stripper or large grater to remove the rind of one of the oranges. Place this rind in a small saucepan with the cream. Use a very fine microplane or fine grater on the other orange to produce finely chopped zest. Place this in a small bowl covered with cling wrap, and set aside.
- Place the saucepan holding the cream and orange rind over medium heat and simmer until bubbles appear around the sides of the pan. Remove from the heat and cover. Let the cream sit for 30 minutes to infuse and absorb the citrus aromas.
- Melt the chocolate in the microwave or over a double boiler. Return the cream to the heat briefly to warm it, then pour it through a strainer over the chocolate so that the large rinds are not incorporated. Stir gently to combine, and gently stir in the reserved finely chopped zest. Cover the ganache with cling wrap and allow it to cool to room temperature.
- Once it has cooled, place the bowl in the refrigerator to firm up for 2 to 3 hours.
- Once firm enough to shape, spoon or pipe 1-inch balls of ganache onto the prepared baking sheet. Repeat for remaining ganache and place the tray of truffles in the freezer to set for 2 hours.
- Dust your hands with cocoa powder, and roll the scooped truffles into round shapes. Return to the refrigerator for an hour to make them firm enough to dip in melted chocolate.
- Temper the 10 ounces of semi-sweet chocolate, or alternately, melt the chocolate with 1 tablespoon of vegetable shortening. Dip the firm centers in the melted chocolate using dipping tools or two forks. Wipe the excess chocolate on the rim of the bowl, and place the dipped truffle back on the baking sheet. While chocolate is still wet, garnish with slivers of candied orange peel.
- Place the finished truffles in the refrigerator to set the chocolate for at least 30 minutes. Allow to come to room temperature before serving.