TRUFFLES - ORANGE-SCENTED CHOCOLATE

By akselden

Ingredients

• 8 oz. bittersweet chocolate
• 1/3 C. heavy cream
• 1 T. freshly ground espresso powder
• 4 T. unsalted butter
• 1 tsp. grated orange peel
• 1-2 T. orange-flavored liqueur,
• such as Grand Marnier or Cointreau Sifted unsweetened Dutch-process cocoa powder
• Sifted confectioners sugar

Details

Servings 24

Preparation

Step 1

1. In the top of a double boiler set over simmering water, melt the chocolate. Remove pan from the heat. In a small saucepan, scald the cream, stir in the espresso powder and stir until dissolved. Add the espresso mixture to the chocolate along with the butter, orange peel and orange liqueur. Transfer mixture to a bowl cover with plastic and chill for 1 hour, or until firm.

2. Dust the palms of your hands with the cocoa powder, pinch off heaping teaspoons of the mixture, form into l-inch balls and dredge half in cocoa, shaking off the excess, and other half in the confectioners' sugar. Store truffles, separated with sheets of waxed paper, in an air tight container in the refrigerator. Truffles will keep for up to 2 weeks.