Orange Blossom Infused Chocolate Truffles
How To Make Chocolate Truffles

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Recipe by Ellen Easton. Check out more of Ellen Easton's Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea and High Tea Recipes.

More delicious Candy Recipes and Chocolate Recipes.



Honey Spice Truffles
Orange Blossom Infused Chocolate Truffles

Recipe Type: Candy, Chocolate, Afternoon Tea
Yields: makes many
Prep time: 15 min


Ingredients:

1/4 cup sweet unsalted butter, chopped
1/3 cup heavy or whipping cream
7 ounces semi-sweet chocolate, chopped
1 egg yolk*
1 teaspoon grated orange peel (zest)
2 tablespoons zest of mixed citrus peel (orange, lime, lemon)
2 tablespoons Grand Marnier or substitute 1 teaspoon orange extract or to taste
Unsweetened cocoa powder
 

* If eggs are a problem for your family or in your area, just omit the egg yolk from the recipe.


Preparation:

In a small saucepan over low heat, combine butter and cream; heat until the butter melts and the cream bubbles around the edges. Remove from heat. Add the chocolate; cover and let stand until chocolate melts. Stir melted chocolate until smooth.

Mix in the egg yolk until well combined. Mix in orange peel, citrus peels, and Grand Marnier. Cover and refrigerate until firm.

Scoop out 1/2-ounce balls of the chilled chocolate mixture and roll into balls (about the size of a Bing cherry).

Roll the balls in the cocoa powder and place them on a baking sheet covered with either parchment or wax paper and refrigerate until firm.

Store in the refrigerator in an airtight container. Will hold for 2 weeks.
 



  

Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, The Plaza, and Lady Mendl’s Tea Salon.

Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

AFTERNOON TEA...TIPS,TERMS and TRADITIONS
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TEA TRAVELS™FOR THE HOLIDAYS
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