March 7, 2011

Orange Peel Truffles

These confections are named after the fungus of the same name which is one of the rarest and most expensive foods in the world. Truffles are round and somewhat misshapen and since they come from in the earth, they are initially covered in dirt. A traditional chocolate truffle is coated in cocoa powder to resemble that look. This chocolate truffle recipe combines the wonderful flavors of semi-sweet chocolate ganache with orange peel infused cream, surrounded by a dark chocolate shell and topped with a candied orange peel. The recipe below yielded almost 4 dozen bite-size truffles. Enjoy!

1. I like using a non-stick bakeware liner for these and many other recipes. Super versatile, they're also easy to clean. Silpat is a great brand but there are also other less expensive brands out there.
2. Good candy dipping tools are preferred but not essential. If you don't have any you can use a fork.

2 Oranges
¾ cup heavy cream
12 oz semi sweet chocolate chips
Dark couveture chocolate, for dipping
Candied orange peel for garnish, optional

1. Line baking sheet with wax paper.
2. Using a peeler or citrus stripper, remove the rind of one of the oranges.

3. Zest the other orange using a microplaner then set aside.

4. Place orange rind and cream in medium saucepan over medium heat until it just before scalding, then remove from the heat and cover for 30 minutes.

5. Place the chocolate chips in a metal bowl.
6. Place the cream back on the stove for a few minutes to heat, then carefully remove the orange rind.
7. Pour cream into the metal bowl and let sit without stirring for a few minutes.
8. Starting in the middle, gently stir in a circular motion until the cream and chocolate are incorporated.

9. Stir in the orange zest.
10. Cover bowl and place in fridge to firm for 2 hours.
11. When firm enough to shape, spoon ½ tsp of ganache into your hand then roll into a ball and place on your nonstick liner.

12. Repeat for the remainder of the ganache, then place tray in freezer for 2 hours.
13. Melt dark couveture (candy dipping) chocolate over a double broiler, then remove from heat

14. Carefully drop the truffles into the dark chocolate and roll to coat, then gently place back on the liner.
15. Before the dark chocolate hardens, place a small piece of candied orange peel on the wet chocolate.

16. Repeat for remaining truffles then place back in the fridge for one hour.

No comments:

Post a Comment