NO BAKE ORANGE BALLS
Only 5 ingredients
Provided by The Southern Lady Cooks
Categories candy
Time 1h15m
Number Of Ingredients 6
Steps:
- Mix all ingredients together and shape in to walnut size balls. Roll balls in additional powder sugar or coconut. Place in refrigerator to chill until firm. Makes 15-20 cookies.
ORANGE LIQUEUR TRUFFLES
How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.
Provided by Charlotte Oates
Categories Chocolates
Number Of Ingredients 6
Steps:
- Break 400g milk chocolate into chunks and pop it into a saucepan. Warm on a VERY gentle heat until all of the chocolate has melted (you can do this over a bain marie or in a microwave if you prefer).
- Put the double cream (100ml), orange liqueur (100ml) and orange extract (¼ tsp) into a large bowl. Once the chocolate has melted, pour it into the liqueur and cream and stir it rapidly until fully combined (you must stir quickly otherwise the chocolate may seize and go lumpy).
- Pop it into the fridge to set (mine needed a good couple of hours to be firm enough to roll into balls).
- Once the ganache is firm roll it into balls about 1" in diameter. Return the ganache balls to the fridge while you temper your chocolate.
- Break 150g of milk chocolate into a saucepan and warm on a gentle heat until the chocolate has reached 45ºC. Once it has reached 45ºC remove from the heat (don't worry if it hasn't completely melted, continue to stir it and the remaining lumps will melt in the residual heat).
- Pour the chocolate into a large bowl.
- You now want to bring the temperature of the chocolate down to 32ºC which you do by stirring in the 50g of chocolate you haven't used yet. Add this chocolate a couple of pieces at a time, stirring continuously. As the chocolate melts, add more pieces until you reach 32ºC.
- Remove any unmelted lumps of chocolate (these can be a little cook's treat!).
- Lay out a large sheet of greaseproof paper.
- Get your ganache balls from the fridge.
- Drop a ganache ball into the melted chocolate and use a tablespoon to move it around and ensure it's all coated. Lift it out using the spoon and the carefully slide it onto the greaseproof paper using the back of a fork.
- Repeat until all of your chocolates are coated.
- Leave for about 30 minutes for the chocolate to set completely (this will be quicker in the fridge but they will set at room temperature as long as it's not too warm).
- Heat some water in a saucepan and once boiling reduce the heat to give a gentle simmer. Cover the pan with a bowl (not touching the water) and put 15g of white chocolate into the bowl. Melt until it reaches 45ºC.
- Once the chocolate has reached 45ºC remove it from the heat and put into a bowl. Add a little orange gel food colouring and then stir in the remaining white chocolate (10g) a bit at a time, until the temperature has fallen to 32ºC.
- Put the melted white chocolate into a piping bag or bottle and drizzle over the chocolates (if you don't have a piping bag or bottle then you can also use a fork dipped in the white chocolate and allow it to drizzle over).
- Leave to set.
Nutrition Facts : Calories 130 kcal, Fat 8.5 g, SaturatedFat 5.3 g, Carbohydrate 10.2 g, Sugar 10.1 g, Protein 1.2 g, Sodium 40 mg, ServingSize 1 truffle
GRAND MARNIER TRUFFLES
Rich and Creamy Grand Marnier Truffles are made with just 8 simple ingredients.
Provided by Ashley Manila
Categories Dessert
Time 4h40m
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a medium-sized heatproof bowl. Set aside until needed.
- In a small saucepan over medium heat, bring the cream to a boil. As soon as it begins to boil, remove the cream from heat.
- Pour the hot cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Then whisk until smooth.
- Stir in the butter and Grand Marnier and vigorously whisk until smooth and shiny.
- Set aside and cool to room temperature. Then tightly cover the bowl with plastic wrap and refrigerate for 2 and ½ hours or until firm enough to scoop.
- Place the cocoa powder in a wide shallow dish and set aside.
ORANGE BALLS -- ADULT
And, wow, does the Cointreau add a deliciousness! They are wonderful when initially made, even better after aging a couple of days.
Provided by BarbryT
Categories Dessert
Time 10m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Mix first six ingredients.
- Form into one- to one-and-a-half-inch balls.
- Roll in powdered sugar.
- Store in covered container.
ORANGE LIQUEUR
I've been researching liqueur recipes to make as hostess gifts for Rosh Hashana. This one is delicious, great drizzled on some vanilla ice cream.
Provided by Mirj2338
Categories Beverages
Time P30D
Yield 1 quart
Number Of Ingredients 3
Steps:
- Wash the oranges well with soap and water.
- Pare very thinly the bright-colored rind from the oranges (no white).
- Blot the peel on paper towels to remove any excess oil.
- Put the peel in a 4 cup screw-top jar.
- Add 2 cups vodka.
- Close jar.
- Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.
- Remove the peel and add the remaining vodka, along with the superfine sugar.
- Close the jar and store in a cool dark place at least 1 month to age.
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