These cocoa-dusted truffles hold a velvety orange-scented chocolate ganache. For a kid-friendly version, substitute orange juice for the liqueur. If the chocolate filling gets too soft when you're shaping it into balls, refrigerate it for a few minutes.
- Prep time 35 minutes
- Total time 4 hours
- 8 oz semisweet chocolate finely chopped
- 1/2 cup whipping cream (35%)
- 4 teaspoons orange-flavoured liqueur (such as Grand Marnier)
- 1 tablespoon grated orange zest
- 8 oz semisweet chocolate chopped
- 1/2 cup cocoa powder
Place chocolate in bowl. In small saucepan, heat cream over medium heat just until bubbles form around edge; pour over chocolate, whisking until smooth. Fold in liqueur and orange zest. Cover and refrigerate until thickened and cold, 2 hours.
Using melon baller or small spoon, drop by rounded teaspoonfuls onto waxed paper–lined baking sheet. Refrigerate for 30 minutes. Gently roll each ball between fingertips to round off. Freeze until hardened and almost solid, about 1 hour.
Coating: In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally; let cool slightly. Sift cocoa into pie plate.
Using 2 forks, dip each ball into chocolate, letting excess drip off. (If chocolate thickens, rewarm gently.) Place balls in cocoa. Using 2 clean forks, roll in cocoa; refrigerate on waxed paper–lined baking sheet until hardened. Place in candy cups; refrigerate in airtight container until serving. (Make-ahead: Refrigerate for up to 1 week or freeze for up to 3 months.)
Makes 42 truffles.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 2 mg
- Sugars 6 g
- Protein 1 g
- Calories 65.0
- Potassium 68 mg
- Cholesterol 4 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 4.0
- Calcium 1.0
- Vitamin A 1.0