Orange and chocolate is one of those combinations that you either love or hate. If you love the combination, these will be a real pleasure for you.
To learn to temper chocolate, see the techniques section for more information.
- 200gr dark chocolate
- 2 tbs heavy cream
- 1 tbs cointreau
- 1 tbs orange zest
- powdered sugar
Makes approx. 30 truffles
Temper the chocolate by heating it to 50°C, bringing it down to 27°C and then heating it back to 31-32°C. For more information on tempering chocolate see the techniques section.
Heat the cream to just over body temperature (sticking a clean finger in it works best. I heat the cream in the microwave). Add the cointreau and orange zest to the cream. Stir the mixture into the chocolate. Combine well but not too long as the water in the cointreau may cause the chocolate to split, then spoon it into a piping bag.
Pipe mounds of chocolate on some baking paper. The mounds should be about 3cm diameter and just as high. You can get about 30 truffles from the mixture, depending on how big you make them.
Leave the chocolate to harden somewhat, to make them easy to handle. They don’t have to harden fully, they may crack and crumble if they are too hard (although just keep forming them and the heat from your hands will melt it back together. Never throw chocolate away! The final solution would be to eat it, tough choice but somebody’s got to do it)
Spread some powdered sugar on a plate. Take a chocolate mound, make it round in your hand (not for too long, remember that chocolate melts in your hands) and roll it around in the powdered sugar.
Place the truffles on a plate while you finish the entire batch.