Advertisement

Bittersweet Chocolate-Orange Truffles

January/February 2007

Your rating: None Average: 3.3 (18 votes)

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.



READER'S COMMENT:
"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...
Bittersweet Chocolate-Orange Truffles Recipe

1 Review for Bittersweet Chocolate-Orange Truffles

09/19/2010
Anonymous

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. In fact, ideally it would be good to temper the chocolate by heating it no higher than 120degrees, pouring most of it onto a cool surface (e.g. marble) to chill it down to 75-80, then heating it just up to 90, for ease of use. You can use an icing spatula and a stainless steel plastering blade (5" wide, around $8 at hardware stores) for handling chocolate. Tempering the chocolate will give it a nice crunchy texture. You should wear thin latex gloves to handle the balls, too.

Just my opinion as a chocolatier.

Comments (2)

1 comment

Anonymous wrote 39 weeks 5 days ago

I, too, agree with the

I, too, agree with the chocolatier, including the need not to strain. I, personally, don't see a bit of finely grated zest in the mix as a problem.

Anonymous wrote 1 year 35 weeks ago

I agree with the other

I agree with the other comment that this recipe is over-complicated. Most recipes for ganache just say to heat the cream, then add it with any flavorings to the chocolate. The heat from the cream is more than enough to melt a good quality chocolate. I do understand the "need" to strain it is because of the orange zest.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner