Recipe By Terry
Rating
Published Nov 9th
Prep 40m Cook 20m Additional 4h 30m Ready In 5h 30m
Servings 2 dozen Calories 158.6

Use orange liqueur or orange juice to flavor these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate.

Recipe Ingredients

  • ¼ cup unsalted butter
  • 3 tablespoons heavy cream
  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 2 tablespoons orange liqueur
  • 1 teaspoon grated orange zest
  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 1 tablespoon vegetable oil

Cooking Directions

  1. 1 In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
  2. 2 Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
  3. 3 In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
  4. 4 Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

Nutrition Facts

  • Calories 158.6
  • Carbohydrate 11.8 g
  • Cholesterol 15.3 mg
  • Fat 12.4 g
  • Fiber 1.4 g
  • Protein 1.5 g
  • Saturated Fat 6.8 g
  • Sodium 2.1 mg
  • Sugar 10.3 g

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Reviews

  1. This recipe is delicious. I made them for my mom because her favorite thing is orange and chocolate. Be patient with this recipe. Here are some things I did to alter it that work wonderfully: 1. Get the most use out of the orange you bought by zesting 1 teaspoon like the recipe calls for - Read more ...
  2. These were very good! I have to say though that I missed the professional look of tempered chocolate. I rolled half of them in pecans and the other half in cocoa. Freezing the balls for thirty minutes before coating them in chocolate made them very easy to work with. I just read in a magazine - Read more ...
  3. I could hardly believe it but it worked: I substituted organic coconut milk for the cream and organic palm oil shortening for the butter. Added two tablespoons of homemade vanilla extract (it's not as strong as store-bought) instead of the orange flavor: and it all worked. And my dairy-allergic and corn-allergic family can enjoy truffles! - Read more ...
  4. Contrary to what may have been written by others this recipe is very good and not too difficult to complete. The key is patience. I followed the recipe exactly and these truffles came out very well. But you must be sure to refrigerate the chocolate for at least 2 hours then again after scooping and - Read more ...
  5. Made these last night. Oh My God Are They Good!!! Had a bit of a hard time getting the filling to chill stiff enough. But they turned out great. I also made a batch with Kahlua and instant coffee and they were good as well.
  6. A HUGE hit for Christmas! Definitely chill well between steps and I put the balls in the freezer for 30 minutes before dipping in the chocolate which gave them a very professional look as the chocolate coating firmed up immediately. This one is perfect for a busy cook as the steps can take place over - Read more ...
  7. WHAT A MESS!!! In my opinion there is way too much liquid in this recipe. I planned to make these for my husband for Valentine's Day. I followed the recommendations submitted by other reviewers and chilled well/froze etc. I understand that weather conditions etc. can play a big part in the success or failure of - Read more ...
  8. The flavor of the filling is very good! I would recommend adding 1 Tbs. of either glucose or corn syrup to the unmelted chocolate and store in a seperate bowl. Heat the cream and butter as directed and pour it over the chocolate and zest. Cover and let sit for 10 minutes then stir. Add - Read more ...
  9. I made these using grand marnier. Instead of dipping in chocolate I prefer my truffles rolled in cocoa this worked fine. These are excellent distinct orange flavor but not too much. Melt in your mouth.
  10. Very delicious and easy! I made these to give as homemade Valentine's Day candy. I would make the following recommendations to the recipe: double the recipe, I ended up with 28 very small chocolates. I would double the recipe and make larger balls. I had trouble getting my filling to get firm enough. Even after - Read more ...
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