As we (rapidly) approach the holiday season (no, it is still April; don’t panic), I think about what cooking and baking I will have to do. Maxim #1 of We Plan Wednesday: It is never too early to plan. Too late, yes. Too early, no.
One recipe was requested from a neighbor last week. She had attended our New Year’s Eve fiesta and had tried the Orange Truffles. While I am pondering the holiday cooking and baking whirl to come, I will leave you with this recipe to worry about (plan to add) adding to your treat trays and foodie gifts for friends and family.
It’s the darker chocolate one pictured below on the lower left.
Adapted from Food.com
16 ounces semi-sweet chocolate chips (1 1/3 regular-sized bags)
1 cup heavy cream
1 teaspoon orange extract (or orange liqueur, Triple Sec, or Grand Marnier)
2 teaspoons corn syrup
12 ounces dark chocolate chips
4 tablespoons butter
4 teaspoons grated orange zest
Mix cream, corn syrup, and butter in a saucepan. Place over medium heat, and bring to a full boil. Turn off the heat. Add chocolate, swirl, and allow to stand five minutes. Do not stir but allow to settle.
After five minutes, add the orange zest and extract (or liqueur) and slowly combine with a whisk. Put the mixture in a bowl and refrigerate 45 minutes, stirring every 15 minutes. After 45 minutes, the mixture will start to thicken quickly. Keep refrigerated another 15 minutes, stirring every 5 minutes.
Use a small cookie/ice cream scoop (the smallest you can find) to form the mixture into balls and place on sheets lined with parchment. Chill until firm (sometimes I use the freezer). While the balls are chilling, melt the dark chocolate. After the chocolate is melted, allow the chocolate to cool slightly before continuing. Remove the chocolate ganache balls from the chilly place. Dip a spoon in the chocolate. Roll balls individually (to coat) in the spoon covered in chocolate, redipping the spoon as necessary in the chocolate. As each ball is coated, take out of the spoon and place on the parchment-lined baking sheet. Repeat with the remaining truffles.
Place back in the fridge 10-15 minutes until set. These may be frozen but must be kept chilled. Bring to room temperature before serving. If going from frozen, thaw in the refrigerator for a day before bringing to room temperature (to avoid condensation buildup).
The amount this recipe makes varies based on the size of your scoop. As this is a doubled recipe, I tend to get somewhere between 30 and 50 truffles out of a batch this size.
(Another reason why I’m presenting you this recipe now is so that you can practice a few times before the holiday season)