RCI-DS.003.0069.001
Chocolate Grand Marnier Truffles
Contributed by World Recipes Y-Group This Y-group is
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 7 tablespoons
- 1½ cups
- zest of 1 orange peeled off in 1 long strip1 unitif possible
- grated Valrhona bittersweet chocolate1 pound
- 4 tablespoons
- pure orange extract2 teaspoons
- 1 unit
Method
1
Heat heavy cream with the orange zest strip in a saucepan over medium heat until the cream just begins to simmer, about 3-4 minutes. Do not allow it to boil.
2
Remove the saucepan from heat and let the cream steep with the zest for 5-10 minutes to infuse the orange flavor.
8 minutes
3
Strain the cream through a fine mesh sieve, discarding the orange zest strip.
1 minutes
4
Place the grated bittersweet chocolate and unsalted butter in a heatproof bowl.
1 minutes
5
Pour the infused cream over the chocolate and butter, then let sit undisturbed for 1 minute to allow the residual heat to begin melting the chocolate.
2 minutes
6
Whisk the mixture until smooth and fully emulsified, ensuring no lumps of chocolate remain.
2 minutes
7
Stir in the Grand Marnier and pure orange extract until fully incorporated.
1 minutes
8
Transfer the ganache to a shallow dish and refrigerate until the mixture is firm enough to scoop, approximately 1-2 hours.
90 minutes
9
Using a small melon baller or teaspoon, scoop the ganache into bite-sized portions and place them on a parchment-lined baking sheet.
5 minutes
10
Roll each portion between your palms into a smooth sphere, working quickly so the chocolate does not melt.
10 minutes
11
Dust the truffles lightly with cocoa powder by rolling them in a shallow dish of powder, tapping off any excess.
5 minutes
12
Return the finished truffles to the refrigerator until ready to serve, or store in an airtight container in a cool location for up to 2 weeks.