Chocolate Orange Truffles With Almonds Food

CHOCOLATE-ORANGE TRUFFLES

Chocolate-Orange Truffles image

Infuse heavy cream with orange zest, then mix it with chocolate for truffles that deliver a burst of citrus flavor.

Provided by Food Network Kitchen

Time 1h45m

Yield about 24 truffles

Number Of Ingredients 6

Ingredients

8 ounces semisweet chocolate, finely chopped (not chips)
1/3 cup heavy cream
2 tablespoons honey
Finely grated zest of 2 oranges
2 tablespoons unsalted butter, at room temperature
1/3 cup turbinado sugar

Steps:

Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.

CHOCOLATE-ORANGE TRUFFLES WITH ALMONDS

Chocolate-Orange Truffles with Almonds image

Provided by Michael Rosloff

Categories Candy Liqueur Chocolate Dessert Wedding Orange Almond Chill Party Bon Appétit Maryland Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 25

Number Of Ingredients 5

Ingredients

3/4 cup whipping cream
12 ounces semisweet chocolate, finely chopped
2 tablespoons Grand Marnier or other orange liqueur
1 1/2 tablespoons grated orange peel
1 1/4 cups almonds (about 6 ounces), toasted, finely chopped

Steps:

Line 8 x 8 x 2-inch baking pan with foil. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes.
Using foil as aid lift chocolate block out of pan; place on work surface. Flatten foil at edges. Cut chocolate into 25 squares. Place nuts in small bowl. Press chocolate square into nuts, coating completely. Roll truffle between palms into ball. Repeat with remaining chocolate and nuts. Cover; chill until very firm, about 2 hours. Serve cold.

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