Orange Almond-Chocolate Truffles

This is another version of the chocolate truffles. The combinations are endless, as I am certain you have seen in your favorite chocolatier. If you don't have one of those, you can check out the Features section in the future, as I will be highlighting a few in the area soon.

  • 1 1/2 cup Semisweet chocolate
  • 3 large squares 70% (or higher) cocoa dark chocolate
  • 2 tbsp. Heavy cream or 1/2 and 1/2
  • 1 tsp. butter
  • 3 tbsp Cointreau 
  • One whole orange - zest and juice
  • Crushed almond pieces for rolling
Total time: Prep takes about 20 minutes.  Fridge time 2 hours. Rolling will take about 5 minutes.

Special tools: Double boiler set up - Heat resistant bowl on top of a pot with water, not touching the bottom of the bowl. I have used a clear pyrex bowl on my pot, so I can see all the wonders in the bowl and to watch the water level below.

Makes aboiut 18 truffles.

Place the bowl over medium heat.  Add both chocolates, and the Heavy cream to the bowl. I like to give it a few minutes to start melting before I add the remainder of the ingredients.

Next add the Cointreau, orange zest, juice from one orange, and lightly stir to mix. 
Let the mixture melt thoroughly, stirring lightly to fully incorporate the ingredients.

Once they are combined, take the bowl and place in the fridge for at least 2 hours.  I have placed the bowl in a larger bowl with ice to help the process along.

When the mixture has firmed up enough to roll into balls, place the crushed almonds in a shallow bowl or plate.  Scoop out 2 oz (about one heaping tbsp) of the chocolate and gently roll into a ball. Move quickly as the heat from your hands will melt the chocolate.  Unless you have some gloves, prepare for messy hands.

Roll the truffles around in the nuts and move to second plate. I like to place some nuts on the second plate as well, to prevent sticking.

They will be a little soft, and you can keep them in the fridge until you are ready to serve.  If you like your truffles a little firmer, place them in the freezer for 10 to 15 minutes before serving.

These little things are very rich and just delicious. You generally do not have to worry about how to keep the leftovers, as there are rarely any left. 

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