Chocolate Orange Truffles
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 87, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 12 G., fiber 1 G., cholesterol 7 mg, sodium 3 mg, sugar 10 G.
Calories 87, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 12 G., fiber 1 G., cholesterol 7 mg, sodium 3 mg, sugar 10 G.
To add an orange flavor to your chocolates, infuse the cream you'll be mixing with the chocolate in orange zest. Once you've formed the chocolate truffles, roll them in turbinado sugar, also ground with orange zest. The combination of dark chocolate and citrus is sure to impress! These handmade chocolates make a wonderful gift for friends.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g semi-sweet chocolate, finely chopped (not granules)
- 1/3 cup heavy cream
- 2 tablespoons of honey
- Finely grated zest of 2 oranges
- 2 tablespoons unsalted butter, room temperature
- 1/3 tbsp. sugar turbinado
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Recipes with similar ingredients: semi-sweet chocolate, cream, turbinado sugar, Orange zest
Cooking the dish according to the recipe:
- Pour about 2.5 cm of water into a medium saucepan and bring to a very low simmer. Place the chocolate in a heatproof bowl that can be placed on the saucepan, making sure it doesn't touch the water. Place the bowl over the water and let the chocolate melt, stirring occasionally, until smooth. Remove from heat.
- Meanwhile, combine the heavy cream, honey, and half the orange zest in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the honey dissolves. Strain the cream through a fine sieve into a small bowl, then gradually whisk in the chocolate until smooth and glossy. Stir in the butter until melted.
- Cover the bowl with plastic wrap and place in a cool place until the chocolate mixture hardens slightly, about 1 hour.
- Line a baking sheet with parchment paper. In a small bowl, whisk together the sugar and remaining orange zest. Transfer the chocolate mixture to a pastry bag or zip-lock bag fitted with a 0.5 cm round tip. Holding the pastry bag about 0.5 cm above the baking sheet, pipe 2 cm truffles. Sprinkle with orange sugar. Before serving, refrigerate until completely set, about 15 minutes.
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