Triple Chocolate Orange Truffles

By BobN

Ghirardelli Chocolate Championship

Gerry Cofta of Milwaukee, 1st Place, 2013 Wisconsin State Fair

Triple Chocolate Orange Truffles

Ingredients

• White Ganache Center:
• 7 tablespoons heavy whipping cream
• 8 ounces Ghirardelli Classic White Baking Chips
• 1/4 teaspoon orange oil
• 1 tablespoon orange zest
• Chocolate Ganache Center:
• 7 tablespoons heavy whipping cream
• 8 ounce Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• Chocolate Coating:
• 10 ounces Ghirardelli Milk Chocolate Baking Chips
• Decoration:
• 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips, melted
• Decoration:
• 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips, melted

Preparation

Step 1

1.For White Ganache: Place heavy cream in 2 quart saucepan over medium heat until it just comes to a simmer. Remove from heat and add 8 ounces of Ghirardelli classic white baking chips to cream. Cover and allow to sit for 5 minutes, the heat should melt the chocolate chips. Gently stir in orange zest and orange oil until smooth. Cover and allow to set overnight in a cool place.
2.For Chocolate Ganache: Place cream in another 2 quart saucepan over medium heat until it just comes to a simmer. Remove from heat and add 8 ounces of Ghirardelli 60% cacao bittersweet chocolate chips to cream. Cover and allow to sit for 5 minutes, the heat should melt the chocolate chips. Stir gently until smooth. Cover and allow to set overnight in a cool place.
3.To Make Truffles: Take 1/2 teaspoon of each ganache and make into a ball. Press the two together and form a round ball. Put in refrigerator for 10 minutes to allow ganache to become firm.
4.For Chocolate Coating: Melt 10 ounce Ghirardelli Milk Chocolate Baking Chips in a double boiler. Dip ganache ball into melted chocolate. Place on wax paper lined cookie sheet.
5.For Decoration: Melt 1/2 cup Ghirardelli 60% cacao bittersweet chocolate chips in a microwave and drizzle on top of each truffle and allow to set. Store truffles in a sealed container and keep in a cool place. Serve at room temperature.