Chocolate Truffles. That small, perfect, richly decadent piece of heaven. Truffles in their simplest form are made up of two ingredients: good quality couverture* chocolate and heavy cream. This version steps it up a bit by combining candied orange peel, ground hazelnuts and Grand Marnier with good quality bittersweet chocolate. It’s so important to buy good quality couverture chocolate since it’s the star of the show. My favorite brand of chocolate is Callebaut, which you can buy on-line but even grocery stores are selling good quality chocolate – Ghiradelli and Lindt chocolate for example, which would serve the purpose nicely.
So, if you want to keep this super simple, skip the hazelnuts and the candied orange peel and follow the simple version where the truffles are coated with cocoa powder instead of dipping in chocolate. You’ll still end up with a delicious confection to serve to your sweetheart. Oooh, oooh, oooh – and don’t forget the glass of red wine – I’m now hooked on Callaway Wineries out of Temecula – Mourvedre is my favorite, at the moment.
So, here are “all” the directions, and feel free to choose the simple version – either way works wonderfully!!!
*Couverture chocolate contains cocoa butter versus Compound Chocolates that get their fat from oils or other solid fats. And, I’ve been known to use Compound Chocolates in a pinch, and, even though it’s good, it’s just not as fabulous as it can be.
My beautiful 5kg block of Callebaut chocolate…Yum!!
Chopped chocolate, toasted, chopped hazelnuts and Grand Marnier!
Julienned orange zest. Be sure to remove as much of the white, bitter pith as possible. And after it’s been boiled in the sugar syrup.
If you’re going to coat these truffles with cocoa powder, place the truffles right into a pan with cocoa powder instead of the powdered sugar.
A chocolate dipping fork makes this easier, however, a regular fork works as well.!
*Linens by www.dotandarmy.com