White Chocolate and Orange Truffles
White chocolate can be overly sweet, but balanced with citrusy orange peel and coated in nuts, the edge is taken off and all that's left is sweet decadence.
Hands-On Time: 15 minutes
Ready In: 2 hours 15 minutes
Yield: Makes 24 truffles
8 ounces white chocolate, finely chopped (do not use white coating)
1 teaspoon grated orange peel
1/4 teaspoon orange extract
1/3 cup heavy cream
powdered sugar and very finely crushed nuts to coat
- Heat an inch or so of water in a small saucepan to a simmer.
- Place chopped chocolate into a heat-safe bowl and add orange zest. Pour cream and extract over chocolate and place bowl over simmering water. Make sure the bowl is large enough to rest on the saucepan without touching the water beneath.
- Stir until melted and smooth.
- Remove from heat and let stand for an hour at room temperature. It is necessary for the chocolate to cool at room temperature so that there is no condensation when adding the plastic wrap later on.
- Cover the surface of properly cooled chocolate with plastic wrap and refrigerate for one hour until well set.
- Scoop chocolate into one-inch balls with a rounded teaspoon or melon baller. Roll immediately in powdered sugar or nuts. Refrigerate until ready to serve. These will keep for a week in the refrigerator.