Lately I have encountered an alarming number of people who do not like the combination of chocolate and orange. If you are one of those people, this recipe may not be for you, although I’d like to think these truffles would make a believer out of anybody. I have loved orange and chocolate together ever since I smashed and unwrapped my very first Terry’s Chocolate Orange one long-ago Christmas morning.
I make a boatload of cookies, candy and other treats to give away to friends and family every Christmas. Invariably truffles are part of the mix, and I am always seeking new exciting flavours. These rich little tidbits hit the mark this year: rich, dark chocolate truffles infused with orange liqueur (I used Grand Marnier) and orange zest, rolled in salty toasted chopped almonds. The combination of flavours and textures is pretty close to heaven, and I can’t wait to distribute these to my loved ones on Christmas.
These truffles are a cinch to pull together, as the only “cooking” involved is heating the cream on the stove. Stir in the chocolate, orange zest and liqueur, and your ganache is complete. I like this method of cooling the ganache in an 8×8-inch pan, then cutting into evenly-sized squares: it allows for more consistency in the size of the pieces (in my experience).
- ¾ cup heavy whipping cream
- 12 ounces bittersweet or semisweet chocolate, finely chopped
- 2 tablespoons orange liqueur (I used Grand Marnier)
- 1 and ½ teaspoons grated orange zest (peel)
- 1 and ¼ cups toasted salted almonds, finely chopped
- Line an 8x8-inch baking pan with foil, leaving an overhang. In a small saucepan, bring cream to a boil. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Whisk in orange liqueur and orange zest. Pour into prepared pan. Freeze until just firm, about 30 minutes.
- Using foil overhang, lift chocolate block from pan and place onto work surface. Cut chocolate into 25 evenly-sized squares. Placed chopped nuts in small bowl.
- Press 1 chocolate square into nuts, coating completely. Roll truffle between palms into a ball. Place on a small baking sheet. Repeat with remaining chocolate squares.
- Cover and refrigerate until very firm, about 2 hours.
- Store in the refrigerator for up to 1 week.
Source: Bon Appetit Desserts by Barbara Fairchild