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Categories:Viewed: 68 - Published at: 9 years ago
Ingredients
- 8 ounces semisweet chocolate (chopped)
- 2 tablespoons butter (unsalted)
- 2 teaspoons orange rind (grated)
- 12 cup heavy cream
- 1 teaspoon light corn syrup
- 6 ounces chocolate, chopped, for dipping
- 12 cup confectioners' sugar or 12 cup nuts, if desired
Method
- Mix the cream, corn syrup and butter together in a saucepan.
- Place over medium heat and bring to a full boil.
- Turn off heat.
- Add 8 oz.s of the chopped chocolate, just swirl it and allow to stand for around 5 minutes, do not stir but allow it to settle.
- After 5 minutes, add the orange peel and slowly combine with a whisk.
- Put the mixture in a bowl and refrigerate for 45 minutes, stirring every 15 minutes.
- In the meantime, line your baking sheets with wax paper.
- After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 15 minutes, stirring every 5 minutes.
- Use a scoop or a spoon, I find a spoon works better, form the mixture into 1-inch balls and place on the prepared sheets.
- Chill until firm, about 10-15 minutes.
- While the balls are chilling, melt the remaining 6 ounces of chocolate.
- After it is completely melted, allow to cool slightly before continuing.
- Please sift the confectioners sugar into a small bowl to remove any lumps.
- Remove the balls from the refrigerator.
- Using one hand, dip the balls into the melted chocolate.
- Roll it around in your hand, allow any excess to drip back into the bowl that will drip inches Place the truffle in the sugar and roll around until covered -- if using nuts please make sure they stick as well as possible.
- Take it out and place on the baking sheet.
- Repeat with the remaining truffles.
- Place back in the refrigerator for 10 or 15 minutes to set.
