It’s December and that means the month of orange! We have beaucoup satsumas, Louisiana Sweets, kumquats and blood oranges making their way to us from Louisiana to Houston. I love this time of year when I make candied orange peels, orange pecans, marmalade, and of course orange chocolate truffles just in time for the holidays.
by Elizabeth Savoie Dronet
Ingredients
1 pound bittersweet chocolate, finely chopped. (I use Ghirardelli brand.)
1/2 cup heavy cream
1/4 cup orange marmalade
2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
1 1/2 teaspoons orange zest, from 1 medium orange
1/4 cup unsweetened cocoa powder
Method
In a medium saucepan, heat cream just until small bubbles begin to form around the edge of the pan. Remove from heat and add chocolate. Give it a minute or so to melt, and then stir until smooth.
Add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.
Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache. *If the ganache is too hard to easily spoon, let it sit on the counter for a time to come to room temperature.
Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary
Store in an airtight container.
Use a spoon to scoop ganache then roll it into balls in your hands.
Roll around in cocoa powder.
Savoie Secrets: It's a Family Recipe 