Valentine’s Day evokes many emotions for many people. Whether you enjoy spending your day with your loved one or whether the day has no meaning, this recipe always makes me feel happy and romantic. There’s something special about chocolate and orange. There’s something decadent and expensive about receiving a box of truffles. Not your basic box of chocolates, each truffle hand crafted, each truffle made with its own decoration, each one, made especially for you. The time and love spent on each piece makes them individual. The taste, sublime.
Serves: Serves 4 – 6
Makes: 35 - 40 Truffles
Cooking Time: 10 - 15 mins
Prep Time: 10 - 15 mins
Cooking Type: Induction Cooktop
Ideal for this: ST.900/SP1600
Functions: Induction Cooktop – Pre-set function 142 C
- White chocolate
- Walnuts for coating
- Desiccated coconut
Chop the butter into roughly into pieces and place it into a saucepan with the cream. Heat gently until the butter has melted and the cream begins to bubble on the side of the saucepan. Break up the chocolate into small pieces and add, stirring over a low heat. Once all chocolate has melted remove from heat and let cool for about 3 – 5 minutes.
- When the mixture is smooth, add the egg yolks, one at a time and mix in well. The add icing sugar. Mix well. Let cool again for a few minutes, and then add the orange liqueur, walnuts and orange zest. Stir well.
- Let mixture cool further, stirring it occasionally. (If you don’t do this the mixture can separate with the butter rising to the top).
- Refrigerate when cool and let the mixture become firm.
- When firm, either with a melon baller or teaspoon, scoop out the chocolate mixture and roll into balls with hands. Place onto baking paper. (Your hands may be a little warm, so work quickly as the mixture will become soft). (The truffles will not be perfectly round - they are hand rolled). Refrigerate again.
- Decorate as you choose – sift some cocoa and roll until they are well coated. Use the same technique and roll into some desiccated coconut or walnuts. Coat with more dark or white chocolate.
Schweigen IN. suggestions:
Try using a variety of flavours in your truffles. Use the base recipe (ie. chocolate, butter, cream, nuts and liqueur) and try these combinations:
- White chocolate, limoncello and pistachio nuts
- Dark Chocolate, Brandy and walnuts
- Dark Chocolate, whisky and almonds
- Dark Chocolate, Tia Maria (or coffee liqueur) and hazelnuts
Or if you have any allergies to nuts try your own mixture incorporating freeze dried raspberries, cranberries or other dried fruit. Just ensure they are finely chopped.