CHOCOLATE-ORANGE TRUFFLES

Chocolate-Orange Truffles image

Provided by Food Network Kitchen

Time 1h45m

Yield about 24 truffles

Number Of Ingredients 6

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8 ounces semisweet chocolate, finely chopped (not chips)
1/3 cup heavy cream
2 tablespoons honey
Finely grated zest of 2 oranges
2 tablespoons unsalted butter, at room temperature
1/3 cup turbinado sugar

Steps:

Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.