Orange Blossom Infused Chocolate Truffles are extremely easy to make and they are also so versatile with the flavor combinations only limited to your own imagination. I love the combination of orange and Grand Marnier infused into these chocolate candies. These luscious Chocolate Truffle are made using a basic ganache using a high quality chocolate and heavy cream.
Recipe and photo courtesy of Ellen Easton 2020 – All Rights Reserved. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
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- 1/4 cup sweet unsalted butter, chopped
- 1/3 cup heavy cream or whipping cream
- 7 ounces semisweet chocolate, chopped
- 1 egg yolk*
- 1 teaspoon orange zest (peel), grated
- 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
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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.
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Mix in the egg yolk until well combined. Mix in orange peel, citrus peels, and Grand Marnier. Cover and refrigerate until firm.
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Scoop out 1/2-ounce balls of the chilled chocolate mixture and roll into balls (about the size of a Bing cherry).
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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.
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Store in the refrigerator in an airtight container. Will hold for 2 weeks.
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Makes many.
* If eggs are a problem for your family or in your area, just omit the egg yolk from the recipe.
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Candy Truffles Chocolate and Bark Candies Chocolate Recipes Tea Candies Tea Travels™ Candies, Cookies & Desserts