orange truffles;
Soft chocolate centers flavored with orange zest for coated truffles.
Oven Temp: -
Servings: 30
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Ingredients
- ½ cup heavy cream
- 2 rinds orange
- 8 oz semi-sweet chocolate chips
- 12 oz chocolate coating
Instructions
- Remove the rind from one orange and add to a saucepan with the cream. Bring to a simmer over medium heat until bubbles appear at the edge of the pan. Remove from heat and cover, letting sit 30 mins.
- Zest the other orange and set aside.
- Melt the 8oz of chocolate in the microwave or a double boiler.
- Return the cream to heat briefly to warm it, then strain out the orange peel while adding it to the chocolate. Stir gently to combine, then add zest.
- Cover with plastic wrap and refrigerate for 2-3 hours.
- If dipping by hand, melt the chocolate for coating and dip the centers in one by one. Because the ganache will be soft, you may need to double coat. If using molds, add a layer of chocolate to the molds and let it cool. Add the filling, and then top with chocolate and allow to harden. Pop from the molds.
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