The Holidays are quickly approaching and if you’re anything like me, you enjoy making delectable treats for your friends and family. One thing I ADORE is chocolate…so I’m always on the hunt for a fabulous chocolate recipe. This week’s Holiday Entertaining Guide theme is chocolate and I was chatting with my friend Adam who is a chef and he offered to have me in his kitchen and share his Dark Chocolate Truffles recipe. Who am I to say no?
Ok…I have to be utterly honest and tell you I kind of cringed when I realized it would be DARK chocolate. I’m a huge chocolate fan but I have always hated dark chocolate. Like spit it out of my mouth disliked it. Thing is, Adam is very convincing…he has convinced me to try crocodile, seal and may other things I normally wouldn’t so there was no point resisting his persuasive ways.
I’m so glad I didn’t resist because this recipe is utterly divine. With the orange and vanilla in the ganache, these truffles have a blend of flavours that delights me.
Also noteworthy – these are so EASY! Like really, really easy. If you can melt chocolate…you can make these. My friends Stacey (ThisLilPiglet.net) and Randa (TheBewitchinKitchen.com) are joining me in this chocolate theme…make sure you check out their recipes below this one!
Dark Chocolate Truffles Recipe
INGREDIENTS
(24 small or 12 large truffles)
- 150g dark chocolate (try to get 70% Cocoa or higher)
- 1/2 cup 35% cream
- 1/2 peel of one orange
- 1/2 vanilla bean – sliced
- 200g chocolate for dipping (milk or dark)
- toasted nuts or crushed candy cane for garnish
PREPARATION
- Pour cream into a saucepan, add in orange peel and vanilla bean and bring the scald point. This is just before the boiling point when you see bubbles around the outside.
- Remove saucepan from heat and take out the orange peel and vanilla then add in 150grams of chopped dark chocolate and stir until well combined.
- Pour the chocolate and cream mixture into a container, cover and let sit in the fridge until firm.
- Use a melon baller to scoop out balls and roll so they are uniform. Tip: Rinse your hands between each ball and they won’t stick to you
- Place on a plate covered with cling wrap.
- Using a double boiler, melt 200 grams of dark chocolate. Once melted, dip each ball and roll in your choice of topping. We used crushed candy cane and crushed pecans. We simply topped some with a slice of almond.
- Allow the chocolate topping to set for a few minutes and serve!
Chocolate Coconut Balls – The Bewtitchin Kitchen
No-Bake Naniamo Bars – This Lil Piglet
- 150g dark chocolate (try to get 70% Cocoa or higher)
- ½ cup 35% cream
- ½ peel of one orange
- ½ vanilla bean - sliced
- 200g chocolate for dipping (milk or dark)
- toasted nuts or crushed candy cane for garnish
- Pour cream into a saucepan, add in orange peel and vanilla bean and bring the scald point. This is just before the boiling point when you see bubbles around the outside.
- Remove saucepan from heat and take out the orange peel and vanilla then add in 150grams of chopped dark chocolate and stir until well combined.
- Pour the chocolate and cream mixture into a container, cover and let sit in the fridge until firm.
- Use a melon baller to scoop out balls and roll so they are uniform.
- Place on a plate covered with cling wrap.
- Using a double boiler, melt 200 grams of dark chocolate. Once melted, dip each ball and roll in your choice of topping. We used crushed candy cane and crushed pecans. We simply topped some with a slice of almond.
- Allow the chocolate topping to set for a few minutes and serve!
These look so delicious and easy to make!
Do we have to remove the pan from the heat once we see the bubbles?