Orange Truffles
A dark chocolate ganache made with orange juice and orange liqueur, enrobed in tempered dark chocolate to form orange truffles.
Ingredients
Heavy cream
120 g
Orange juice (strained)
30 g
Orange liqueur
90 g
Butter
60 g
Egg yolks
50 g
Sugar
50 g
Dark chocolate (chopped)
215 g
Dark chocolate couverture (tempered, for coating)
about 600 g
Instructions
1
Heat the liquids
Bring the cream, orange juice, liqueur, and butter to a boil in a saucepan.
2
Whisk the egg yolks
Whisk the egg yolks with the sugar until pale.
3
Combine and bring to a boil
Gradually pour the hot liquid into the egg mixture, stirring to combine. Return to the saucepan and heat, bring to a quick boil, then remove from heat.
4
Emulsify
Strain the mixture into a bowl containing the chopped chocolate, and stir until the chocolate is completely melted and the mixture is smooth.
5
Rest and thicken
Let the mixture sit until it begins to thicken (may take over an hour), then transfer to a piping bag fitted with a medium round tip.
6
Pipe the shapes
Pipe small mounds of about 2 tsp (10 mL) onto parchment paper and refrigerate until set.
7
Roll into balls
Roll each ganache portion into a ball between your palms and place back on the parchment.
8
Coat with chocolate
Coat with the tempered dark chocolate: drop them in a bowl a few at a time to coat with chocolate, lift out with a fork; or wear gloves and roll by hand to coat. Let stand until completely set.
