-
-
My review
Chocolate Orange Truffles
Terry
"Use orange liqueur or orange juice to flavor these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate."
Added to shopping list.
Go to shopping list.
Ingredients
5 h 30 m servings 159Original recipe yields 12 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
- Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
- In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
- Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6984 Ratings
-
-
-
-
-
Most helpful positive review
11/8/2003
The flavor of the filling is very good! I would recommend adding 1 Tbs. of either glucose or corn syrup to the unmelted chocolate and store in a seperate bowl. Heat the cream and butter as direc...
Most helpful critical review
3/7/2003
WHAT A MESS!!! In my opinion there is way too much liquid in this recipe. I planned to make these for my husband for Valentine's Day. I followed the recommendations submitted by other reviewe...
Most helpful
Most positive
Least positive
Newest
11/8/2003
The flavor of the filling is very good! I would recommend adding 1 Tbs. of either glucose or corn syrup to the unmelted chocolate and store in a seperate bowl. Heat the cream and butter as direc...
12/28/2002
A HUGE hit for Christmas! Definitely chill well between steps and I put the balls in the freezer for 30 minutes before dipping in the chocolate, which gave them a very professional look as the c...
2/14/2002
Very delicious and easy! I made these to give as homemade Valentine's Day candy. I would make the following recommendations to the recipe: double the recipe, I ended up with 28 very small cho...
12/22/2004
Contrary to what may have been written by others, this recipe is very good and not too difficult to complete. The key is patience. I followed the recipe exactly and these truffles came out ver...
12/25/2000
I made these using grand marnier. Instead of dipping in chocolate, I prefer my truffles rolled in cocoa, this worked fine. These are excellent, distinct orange flavor, but not too much. Melt ...
2/17/2008
These were very good! I have to say, though, that I missed the professional look of tempered chocolate. I rolled half of them in pecans and the other half in cocoa. Freezing the balls for thi...
11/29/2007
I could hardly believe it, but it worked: I substituted organic coconut milk for the cream, and organic palm oil shortening for the butter. Added two tablespoons of homemade vanilla extract (i...
12/10/2001
Made these last night. Oh My God Are They Good!!! Had a bit of a hard time getting the filling to chill stiff enough. But they turned out great. I also made a batch with Kahlua and instant c...
12/9/2010
This recipe is delicious. I made them for my mom because her favorite thing is orange and chocolate. Be patient with this recipe. Here are some things I did to alter it that work wonderfully: 1...