Orange Truffles (Print Version)
# Ingredients:
01 -
3 tablespoons heavy cream.
02 -
1/4 cup butter, unsalted.
03 -
1 cup of chopped white chocolate.
04 -
2 tablespoons of grated orange peel.
05 -
Optional: orange food dye (oil-based).
06 -
1/2 teaspoon orange flavor extract.
07 -
Powdered sugar, split into 1/2 cup portions.
# Instructions:
01 -
Get a container you can seal, a strainer, and a spatula ready to go. Drop the chocolate into the container.
02 -
Cook the butter along with orange zest for 1 minute until it starts bubbling. Pour in the cream and give it another 1-2 minutes of cooking, letting small bubbles appear.
03 -
Pour the hot mixture onto the chocolate using a strainer. Push down on the zest to squeeze out every bit of oil. Leave it for about a minute. Add a few drops of food color and the orange extract, then whisk until the chocolate is mostly melted.
04 -
Stick it in the freezer for an hour so it firms up.
05 -
Scoop out tablespoons of mix, shape them into small balls, and roll them in powdered sugar. Pop them back in the fridge for another hour.
# Notes:
01 -
Stick to oil-based dyes.
02 -
These make awesome gifts.
03 -
Freeze leftovers; they’ll last 3 months.
04 -
Keep them chilled for up to 2 weeks.
05 -
Strain it twice if you want it silky smooth.
06 -
Ideal for celebrations.