EASY ORANGE CREAMSICLE TRUFFLES
These Easy Orange Creamsicle Truffles are melt-in-your-mouth good! Sweet orange flavor meets white chocolate, butter, and cream for a perfect ganache that is then chilled and rolled into balls before getting a dip in powdered sugar--so delicious and surprisingly simple to make with only six ingredients.
Provided by Jill
Time 1h50m
Number Of Ingredients 6
Steps:
- Pour the white chocolate chips into a medium, heat-safe bowl. Add the orange extract and food coloring; set aside.
- In a medium sauce pan, heat the butter over low heat until melted. Increase the heat to medium and add the heavy whipping cream; whisk to combine. Cook just until the mixture begins to simmer. Do not allow it to simmer for more than a couple of seconds. Immediately remove the pan from the heat and pour the liquid over top of the white chocolate.
- Immediately whisk until the chocolate is melted and the mixture is smooth and creamy.
- Cover the bowl and refrigerate until the white chocolate orange ganache is chilled and firm.
- Scoop the chilled ganache into 12 small balls and roll between your hands until smooth. Roll each ball in powdered sugar.
- Chill the truffles in the refrigerator until firm, or about 1 hour.
Nutrition Facts : Calories 321 kcal, Carbohydrate 23 g, Protein 2 g, Fat 25 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 48 mg, Sodium 152 mg, Fiber 0.1 g, Sugar 23 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHOCOLATE-ORANGE TRUFFLES
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
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.
COCONUT TRUFFLES
This recipe is sponsored by Seagram's Escapes®️. Nothing says "Be Mine" better than these adorable coconut truffles - they're delectable (and easy!) bite-size Valentine's confections that are perfect for sharing. Pair the truffles with frosty bottles from Seagram's Escapes Variety Pack for the ultimate after-dinner treat.
Provided by Food Network
Time 45m
Yield 16 truffles
Number Of Ingredients 7
Steps:
- Line a baking sheet with wax paper or parchment.
- Sift the confectioners' sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
- Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
- Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
- Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.
- Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.
ORANGE COCONUT TRUFFLES
Provided by Amanda Hesser
Categories dessert
Time 30m
Yield About 40 truffles
Number Of Ingredients 6
Steps:
- Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil over high heat. Pour cream over chocolate and stir gently until completely smooth. Let rest for a minute, then stir in butter, two pieces at a time. Stir in orange extract. Cover and chill at least 3 hours. Check after 1 hour. When mixture is cold and stiff but not hardened, stir in Rice Krispies.
- Line a baking sheet with wax paper. Place coconut in a wide shallow bowl. Spoon up a scant tablespoonful of chocolate mixture and drop into the coconut. Roll to shape into a ball as you coat it with coconut. It doesn't need to be perfectly round. Continue with remaining chocolate. Place each coated truffle on baking sheet. Cover and chill until ready to serve.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 19 milligrams, Sugar 5 grams, TransFat 0 grams
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