I wonder what that guy does after he runs? I wonder if he goes to Whole Foods and buys fancy-pants jam and then goes home to makes truffles. I would like to think we have that in common.
I made these because, while I think chocolate and peanut butter are one of the greatest couples in history, chocolate and orange go together pretty well too. Yeah... chocolate gets around. I also like the flavor contrast of salt and how it looks as a garnish.
So apparently I do in fact like candy.
Orange-infused ganache is the center of the truffle.
These are gift-worthy and taste like a grown up version of those chocolate oranges you have to smack on the table to break open.
1/4 c heavy cream
1 medium orange, zested
6 oz dark chocolate, divided
1 Tablespoon shortening
sea salt, for garnish
- - -
1. Place 4 oz of chocolate in a medium, heat proof bowl
2. In a small sauce pan, heat milk and orange zest (allowing to steep on low heat for 5-10 minutes)
3. Pour infused cream through a mesh strainer (to remove zest) over the chocolate
4. Using the heat proof bowl and a small sauce pan filled with 1" of water as a double broiler, melt chocolate and cream together until glossy
5. Once melted, place ganache in the fridge to chill until set but not hard, about 20 minutes
6. Using a small cookie/ice cream scoop, portion out ganache onto a parchment lined baking sheet; place sheet in freezer for 15-20 minutes
7. Melt down remaining 2 oz of chocolate and shortening until smooth (a double broiler works); place in a small bowl
8. Remove ganache filling from freezer and, using a fork, coat ganache balls evenly in the melted chocolate; shake to remove excess and place back on cookie sheet; sprinkle unset truffles with a pnch of sea salt
9. Return finished truffles to the freezer or fridge until coating sets, about 10 minutes