Saturday, August 4, 2012

Dark Chocolate Orange Truffles with Sea Salt

I watched the men's 10k race (admittedly the first 2012 Olympic event I have seen...) while running on the treadmill after work today. I may have almost cried when the race ended... it's not like I know anyone competing in that race but the victor was just so happy. He picked up his daughter and started running around with her. Plus, he ran 10k in under twenty-eight minutes. It was a beautiful race.

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.

Scoop, freeze, dip.

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.

Dark Chocolate Orange Truffles with Sea Salt
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

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