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Homemade Orange Chocolate Truffles with Ganache Filling

Prep
1 hr
Bake
12 hr 45 min
Total
13 hr 45 min
Makes
40

Ingredients

  • 7 ¾ oz220 gcouverture chocolatemilk chocolate. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • ¾ cup plus 1 tbsp200 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 tspglucose syrupA clear, thick syrup that keeps sugar from crystallizing. In the US use light corn syrup; in the UK, liquid glucose.
  • 1 to 2 tbspCointreau
  • zest of 1 to 2 orangesorganic
  • chocolate truffle shellsReady-made hollow chocolate shells that are filled with ganache and closed to make truffles. In the US and the UK, chocolate truffle shells are sold online.
  • couverture chocolatemilk chocolate, for coating

Method

  1. Bring the orange zest to a boil with the cream & glucose syrup and let it steep for 2 to 3 minutes.

  2. Pour the hot cream over the couverture chocolate and stir in the Cointreau. Let the ganache come to room temperature.

  3. Fill the ganache into the truffle shells. Leave them loosely covered for 12 hours.

  4. Temper the couverture chocolate and use it to pipe lids onto the truffle shells. Let the lids set completely, then release the truffles from the blister tray and put them into a bowl.

  5. Roll the truffles in couverture chocolate twice, let them set and decorate them as you like.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/orange-chocolate-truffles/