Milk Chocolate& Orange Truffles

* Exported from MasterCook *

MILK CHOCOLATE & ORANGE TRUFFLES

Recipe By :
Serving Size : 21 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1/2 c Whipping cream
24 oz Milk chocolate (imported)
- finely chopped
2 tb Unsalted butter
1 1/2 ts Grated orange peel
Unsweetened cocoa powder
2 ts Solid vegetable shortening

Line a cookie sheet with foil. Bring cream to simmer
in heavy medium saucepan. Reduce heat to low. Add
half the chocolate and whisk until melted. Whisk in
butter and orange peel. Freeze until chocolate
mixture is firm enough to mound on spoon, about 40
minutes.

Drop mixture by rounded tablespoons onto foil-lined
sheet, spacing apart. Freeze until almost firm but
still pliable, about 30 minutes. Roll each in cocoa
powder. Then roll between palms of hands into ball.
Place on same sheet. Freeze until firm, about 1 hour.

Melt remaining half of chocolate with shortening in
top of double boiler over simmering water, stirring
until smooth. Remove mixture from over water. Grasp
1 truffle between thumb and index finger; roll truffle
in melted chocolate, coating completely. Shake to
remove excess chocolate. Place truffle on same
foil-lined sheet. Repeat with remaining truffles.
Refrigerate until coating is firm, about 1 hour.

Dust truffles with cocoa powder, brush off excess.
(Can be prepared 2 weeks ahead. Store in refrigerator
in an air-tight container.) Let stand at room
temperature 10 minutes and serve.

Source: Bon Appetit magazine - September 1991 Typed
for you by Karen Mintzias



- - - - - - - - - - - - - - - - - -