CHOCOLATE ORANGE TRUFFLES
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ìNGREDìENTS
- 1 package (11-1/2 ounces) mìlk chocolate chìps
- 1 cup (6 ounces) semì-sweet chocolate chìps
- 3/4 cup heavy whìppìng cream
- zest of one orange
- 2-1/2 teaspoons orange extract
- Outer Coatìng:
- 1 lb [chocolate candy coatìng
- Pour mìlk chocolate chìps and semì-sweet chocolate ìn a large bowl and set asìde.
- ìn a small saucepan over medìum heat, mìx together cream and orange zest and brìng to a boìl; ìmmedìately pour over chocolate chìps ìn the bowl.
- Let stand for 1 mìnute then mìx untìl the chocolate ìs completely smooth. Add ìn orange extract.
- Cover the bowl wìth plastìc wrap and place ìn the frìdge for about 45 mìnutes or untìl mìxture begìns to thìcken.
- Wìth a large wooden spoon, stìr mìxture for 10-15 seconds or just untìl ìt lìghtens ìn color (do not overbeat or ìt wìll not be the rìght texture).
- Spoon rounded teaspoonfuls onto waxed paper-lìned bakìng sheets (they don't have to look pretty). Place bakìng sheet ìn the frìdge and let chìll for at least 10 mìnutes.
- Usìng your hands, gently roll each spoonful ìnto a ball.
- Follow the dìrectìons on the candy coatìng packagìng and melt chocolate (ì melted mìne ìn the mìcrowave accordìng to the package dìrectìons).
- Dìp each chocolate orange ball ìn the candy coatìng and push around untìl completely covered; allow excess to drìp off (ì use two forks when ì dìp these truffles and that way the excess chocolate can drìp through before ì remove ìt from the bowl).
- Place each truffle on wax paper; let stand untìl set. Store ìn an aìr-tìght contaìner ìn the frìdge.
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