Method
In a saucepan place the cream and the orange peel and warm gently to the point bubbles start forming around the edges, do not boil. Take off the heat and set aside for 10-15 minutes to infuse. Do not keep on the heat as cream will evaporate. Using a knife finely chop up the chocolate into slivers and place in a bowl. Warm the cream and add the butter until melted. Add the Grand Marnier. Remove the orange peel and pour the mixture over the chocolate and stir with a spatula until all the chocolate is melted. If insufficient warmth to melt all the chocolate, place bowl over simmering water (not touching water) and stir until fully melted. Transfer into a plastic container and cover then place in the fridge to cool. Overnight is best. When ready the mixture should be thick like toothpaste. Using a teaspoon or melon baller scoop out the mixture and with cool dry hands (use ice water) roll into a balls. Take each ball and using a fork dip in the melted tempered white chocolate (see tempering methods online), do all the chocolates, then repeat. When repeating do in small batches. Before the chocolate coating dries add the finish touch with a sliver of orange zest.
Variations to the recipe. Substitute the orange for lime and the Grand Marnier for toasted pistachios mixed in the chocolate. Will keep up to a week.
Thanks to
James Howard from the United Kingdom for submitting this Orange and Grand Marnier Chocolate Truffles recipe.
Added on
13 February 2009.
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