Friday, 24 November 2006

SHF 25: Chocolate & Orange Truffle

Chocolate & Orange Truffle
Johanna of the Passionate Cook was very enthusiastically encouraging us to create one of the more lusciously delicious concoctions man has ever created - chocolate truffles. I've always wanted to make one of these little pieces of delight. The sheer sensation of creamy melting chocolate in my mouth sealed my decision to participate in this 25th edition of the SHF.

I wanted to create truffles that my kids would want to eat. So bitter chocolate is out while a little bit of sugar is in. This recipe I adapted from Phil Vickery's A Passion for Puddings cookbook was a little bit unusual since it uses condensed milk. I was a bit skeptical if it will be as meltingly luscious as ones made with double creams but it did convincingly deliver. The orange liquor had to be replaced with just normal orange extract for my kids' sake and although I didn't have any orange zest it was orangy enough to our taste. The ultimate taste was whether my kids will eat it. Well, as of this time they have eaten one each and reached for more. They naturally gravitated for ones rolled in vanilla sugar so I'll definitely remember that next time I make more of these moreish cloud of chocolate heaven.

Chocolate & Orange Truffle

200 g  dark chocolate (70% cocoa solids)
300 g  condensed milk
3 Tbsp double cream (heavy cream)
2 Tbsp orange liqueur or 1 tsp orange extract
finely grated zest of one orange (optional)
cocoa powder or icing sugar or vanilla sugar
  1. Melt chocolate, double cream, and condensed milk in a heatproof bowl over simmering water in a saucepan.
  2. Mix in the orange liqueur or orange extract and zest (if using).
  3. Remove from heat and cool completely to room temperature.
  4. Cover and chill in the fridge for about 4 hours or overnight.
  5. Spread cocoa powder or sugar on a wide plate.
  6. Have a bowl of iced water in your working area.
  7. Using a teaspoon, scoop a teaspoonful of the chocolate mixture and shape into balls using your hands then roll on the cocoa powder or sugar. Repeat until you have used up all the truffle mixture. Dip your hands from time to time in the iced water to cool it down and prevent the melting of the truffles while you're rolling it.
  8. Chill in the fridge.

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