The holidays have always been a time when a little indulgence isn’t too bad.....especially if the treat is a rich and creamy chocolate truffle.
Named based on their resemblance in appearance to the French mushroom like fungus, Chocolate truffles have become identical with comfort and extravagant flavor experiences.
By definition, a truffle is considered a chocolate confection with a ganache center enveloped in milk , white or dark chocolate or simply cocoa powder.
The Swiss version of the truffle contains melted chocolate, cream and butter and is rolled into cocoa powder. I came across a simpler version of the recipe for the Swiss Truffle in Extending the table: A world community cookbook by Joetta Handrich Schlabach.
I added some ingredients along, and modified the recipe I originally set out with. The outcome has been very satisfying.
Orange Chocolate Truffle
I prefer something fruity in a truffle than ganache, nuts, coconut, caramel or toffee. So as an adaptation of the flavors in Terry’s Chocolate orange I added a few drops of orange liqueur and fresh orange zest to give these homemade truffles an additional burst of flavor.
A little orange zest certainly goes a long way with chocolate!
4oz semisweet chocolate
4 oz milk chocolate
4 table spoons heavy whipping cream
1 teaspoon oil (sunflower/vegetable) or 1 tablespoon butter, unsalted
3-4 drops orange liqueur
¼ teaspoon fresh orange zest
Melt together in a double boiler semisweet chocolate, milk chocolate and cream , over low heat. Stir with a wooden spatula continuously till the chocolate melt.
( I used a stainless steel bowl placed on a water bath in a saucepan on low heat as my double boiler, to melt the chocolate and cream.)
Add butter and stir till it melts and blends well into the mixture. Add orange liqueur and orange zest, mix well, remove from heat.
Pour the mixture into a tray sprayed evenly with oil or cooking spray.
Allow to cool to room temperature for 5- 7 mins.
Refrigerate for 3-4 hours.
Spread evenly 2-3 tablespoons (heaped) of cocoa powder on work surface.
Remove the refrigerated mixture. Scoop a teaspoon full and make a small ball using fingers.
(The chilled mixture was a hard at first, but very easy to scoop with a spoon. Rolling it between palms or using fingers actually provided the heat to soften it)
Roll the ball into cocoa powder. Tap off excess cocoa powder. Store in container.
Repeat to make truffles of the remaining chilled mixture. Refrigerate up to 3-5 days.
(This recipe makes about 30-35 truffles, shape: as in the picture. The truffles have a short shelf life so its best stored in a refrigerator and consumed within a week .)