WARM WINTER SPICE TRUFFLES
Number Of Ingredients 11
Steps:
- Place cream in a pot. Use a peeler to remove the orange peel, being careful to avoid taking off the pith. Add the peel to the cream. Place the chocolate and spices in a large bowl, leaving plenty of space for your cream; set aside. Boil the cream and skim out the orange zest with a slotted spoon. Pour heavy cream over the chocolate mixture and let sit for approximately three minutes. Gently whisk so as not to create air pockets, until mixture is homogenized. Pour into a casserole dish at least two inches deep. Place in the refrigerator covered in plastic wrap. Once chocolate is firm, scoop out truffles using a melon baller. Place balls on waxed paper. Return to refrigerator to firm up (they will soften a bit during the scooping). Roll truffles into balls with the palms of your hands. Use a serrated knife to chop the "noir orange" chocolate. Temper chocolate over a simmering water bath (a double boiler comes in handy) while stirring continuously with a plastic spatula. Melt the chocolate half way, then remove from the water bath and stir until the remainder of the chocolate is melted. To test that your chocolate is tempered, coat a spoon with chocolate and if it hardens within three minutes, it is ready. Place tempered chocolate in one bowl and cocoa powder in another. (Work quickly, because chocolate will harden!) Rub some chocolate in the palms of your hands and roll the truffle between your hands so that it is fully coated, but not dripping with chocolate. Drop it into the cocoa powder and ask a friend (who doesn't have chocolaty hands) to roll the truffle in the cocoa. Drop truffles onto a parchment and once set, they are ready to enjoy.
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