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    Double Chocolate and Orange Truffles

    Source of Recipe

    net

    List of Ingredients


    Double Chocolate and Orange Truffles


    Ingredients:

    12 oz best quality milk chocolate, chopped
    1/2 cup frozen orange juice concentrate, thawed
    2 Tbsp unsalted butter at room temperature
    Unsweetened cocoa powder
    12 oz bittersweet or semisweet chocolate, finely chopped

    Recipe


    Double Chocolate and Orange Truffles

    In a heavy saucepan over low heat combine the milk chocolate and orange juice concentrate. Stir constantly until smooth. Add the butter and stir. Pour into a bowl; this mixture is the truffle filling. Cover and freeze until firm enough to mound in a spoon, about 40 minutes.Advertisement:


    Line a baking sheet with foil. Using a tablespoon, scoop out rounded spoonfuls of the filling and drop onto the sheet, spacing evenly. Cover and freeze until almost firm but still pliable, about 30 minutes. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa. Return to the sheet. Freeze while preparing the coating.

    Melt the bittersweet or semi-sweet chocolate in a double boiler until melted and smooth. Remove from heat.

    Line another baking sheet with foil. Drop 1 truffle ball into the chocolate and coat completely. Slip a fork under the truffle, lift it from the chocolate and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork and onto the prepared baking sheet. Repeat with the remaining truffles.

    Refrigerate uncovered until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks.

    Makes 1.5 dozen

 

 

 


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