Directions: |
Directions:Step 1
Prepare a baking sheet by lining with aluminum foil or parchment paper.
Place 8 ounces of semi-sweet chocolate in a large bowl.
Step 2
Use a citrus stripper, large grater, or peeler to remove the zest of one of the oranges. Place this zest in a small sauce pan with the cream (Condensed Rice Milk). Use a very fine grater on the other orange to produce finely chopped zest. Place this in a small bowl covered with cling wrap, and set aside.
Step 3
Place the saucepan with cream and orange rind over medium heat and simmer until bubbles appear around the sides of the pan. Remove from the heat and cover. Let the cream sit for 30 minutes to infuse and absorb the citrus aromas.
Step 4
Milt the chocolate in the microwave or over a double boiler. Return the cream to the heat briefly to warm it, then pour it through a strainer over the chocolate so that the large rinds are not incorporated. Stir gently to combine, and gently stir in the reserved finely chopped zest. Cover the ganache with cling wrap and allow it to cool to room temperature.
Step 5
Once it has cooled, place the bowl in the refrigerator to firm up for 2-3 hours.
Step 6
Once firm enough to shape, spoon or pipe 1-inch balls of ganache onto the prepared baking sheet. Repeat for remaining ganache and place the tray of truffles in the freezer to set for 2 hours.
Step 7
Dust hands with cocoa powder, roll the scooped truffles into round shape. Return to the refrigerator for an hour to make them firm enough to dip in melted chocolate.
Step 8
Temper 10 ounces of semi-sweet chocolate. Dip the firm centers in the melted chocolate using dipping tools or two forks. Wipe the excess chocolate on the rim of the bowl, and place dipped truffle back on the baking sheet.
Step 9
Place the finished truffles in the refrigerator to set the chocolate for at least 30 minutes. Allow to come to room temperature before serving.
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This recipe for Orange Truffles (ref. www.candy.about.com) is from