Chocolate Truffles

For the Truffles
1/4 C Butter
3 Tbs Heavy Cream
4 oz. Semisweet Chocolate - finely chopped
2 Tbs Orange Juice
1 tsp Orange Peel, grated

For the Coating
4 oz. Semisweet Chocolate - finely chopped
1 Tbs Vegetable Oil
1/2 C Cocoa Powder
1/2 C Nuts - finely chopped (any variety)
1/2 C Chocolate Sprinkles

In a medium saucepan, bring butter and cream to a boil over medium-high heat. Remove pann from heat. Add chocolate, orange juice and orange peel. Stir until melted and smooth. Pour truffle mixture into a shallow bowl. Transfer bowl to refrigerator and chill until firm, about 2 hours.

Line 1 or 2 baking sheets with waxed paper. Shape rounded teaspoonfuls of truffle mixture into small balls. Place truffles on prepared baking sheets. Chill until firm, about 30 minutes.

To prepare coating, in the top of a double boiler set over simmering (not boiling) water, heat chocolate and oil, stirring until metlted and smooth. Transfer chocolate mixture to a bowl. Cool slightly. Lower each truffle into melted chocolate using two forks. Carefully lift out truffle, allowing excess coating to drip back into the bowl.

Place sprinkles in a small bowl. Cover 4 truffles, one at a time; turn gently in bowl to coat well. Return to baking sheets. Sprinkle chopped nuts over 4 more truffles. Return to baking sheets. Place cocoa powder in a small bowl. Roll remaining truffles in cocoa powder. Return to baking sheets. Place all truffles back in the refrigerator; chill until set, about 30 minutes.

Makes 1 dozen truffles


Comments: This truffle recipe is very rich. For the dinner party doubled the recipe and made the truffles a little smaller. Since I don't have a double-boiler, I microwaved the chocolate coating. I also used semisweet chocolate chips rather than getting the baking squares and chopping it myself - much easier and melts just the same. You can also substitute the toppings (flaked coconut, grated white chocolate, or powdered suger). Since this was one of the items I didn't have to make the day of, I prepared them in advance. You can refrigerate them for up to 10 days or freeze them up to 3 months. Just be sure to put them in an air-tight container. One other thing I did the second time I made this recipe is I put plastic sandwich bags on my hands to shape the balls, the first time using just my hands (clean of course), got them very chocolatey and sticky.