While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate, so choose a semisweet or bittersweet with a flavor and level of sweetness you enjoy. The recipe makes a big batch of truffles--plenty for gift-giving. Although they should be stored in the refrigerator, they're best served after sitting at room temperature for about 5 minutes. Recipe by Nancy Baggett for EatingWell.

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Ingredients

Directions

  • To prepare ganache: Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly. Lightly coat with cooking spray.

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  • Combine cream, orange zest, orange juice, sugar and orange liqueur (or vanilla) in a 2-cup glass measure or microwave-safe bowl. Microwave on High until steaming, about 1 minute; watch to avoid boiling over. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Set aside for 10 minutes.

  • Place 8 ounces chocolate in a medium microwave-safe bowl. (Alternatively, see Tip.) Microwave on High for 1 minute. Microwave on Medium, stirring every 20 seconds, until mostly melted. Set aside.

  • Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again. Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate. Let stand without stirring for 2 minutes. Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring. (If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds. Stir until completely smooth.) Pour into the prepared pan. Rap it several times to even the surface. Set aside until cooled completely, 3 to 4 hours. Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days. (If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour. If rock-hard, remove from the refrigerator and let warm up for several minutes.)

  • To shape truffles: Line a large baking sheet with foil. Transfer the ganache to a cutting board. Peel off the foil. Using a large sharp knife, cut the slab into quarters. Wrap each quarter separately in foil and freeze until firm, about 30 minutes. Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise). Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect. Avoid overhandling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan. Repeat with the remaining quarters. Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.

  • To coat truffles: Put cocoa in a small deep bowl. Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well. Continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

  • Line another large baking sheet with foil. Remove a dozen balls from the freezer. Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely. Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. (You only want a thin layer of chocolate covering the ball.) Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated. Transfer to the prepared pan. Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally. If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing. Refrigerate the truffles until well chilled.

Tips

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.

Note: Superfine sugar is an instantly dissolving sugar and is used in this recipe to guarantee a smooth, silky ganache filling. It is commonly available in the baking section of most supermarkets, but if you can't find it, simply process regular granulated sugar in a food processor until ground very fine.

Nutrition Facts

61 calories; 4.3 g total fat; 5 mg cholesterol; 1 mg sodium. 7.2 g carbohydrates; 0.7 g protein; Full Nutrition

Reviews (1)

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Rating: 4 stars
10/29/2011
Well the zest and orange liqueur are certainly a very nice flavoring.. And using a microwave really makes sense when working with chocolate.I don't understand the need for straining the liquid. In fact the recipe is needlessly complicated. I would combine the orange flavorings liqueur and whipping cream and add this into a microwave-safe bowl containing the chocolate which should have been chopped into 1/2" pieces and just microwave it all together! The liquid helps greatly in transferring the heat to the chocolate to melt it. Be a bit careful with this--you don't want to over-heat the chocolate--some microwaves are very powerful! Give it just a minute total to start You really only want to heat the mixture to around 120 degrees F max. There might still be some solid chunks of chocolate but if you let the bowl sit for a couple of minutes they will melt. Then just stir the mixture vigorously for about a minute and you should have a nice ganache! I also think this recipe is needlessly sweet! I would skip the sugar and use a higher cacoa percentage chocolate such as 70% dark (which likewise means less sugar). Many deserts are far too sweet at the expense of actual flavor! The liqueur and orange juice are sweet enough. Of course personal preference comes into play but I would taste the liquid before considering sugar. For the coating again this recipe makes me nervous with the amount of microwaving suggested. Be careful not to overheat the chocolate Read More