Saturday, December 13, 2008

Chocolate Orange Truffles

Chocolate Orange Truffle

Would you believe that the secret ingredient in these wonderful chocolate orange truffles is Tang? Yes, that day-glo orange powdered drink that most of you probably drank as kids. I got the crazy idea to use Tang to flavor these truffles from Retro Bakery in Las Vegas. This past summer, they created the creamsicle cupcake, a vanilla cupcake with Tang buttercream. After reading this, I was so intrigued that I went ahead and bought some Tang, just to make the buttercream and taste it for myself. Wow! They were right. It tasted EXACTLY like an orange creamsicle.

Of course, being the chocoholic that I am, I wondered how this buttercream would taste with a little bit of chocolate. The flavor reminded me of those chocolate oranges that you had to whack and unwrap. I don't know why they're so popular around Christmastime. But when it was time for me to start thinking about truffle flavors for my goodie boxes this year, those chocolate oranges came to my mind and so here's my take on it. You don't have to bash these luscious truffles in order to eat them. Just sink your teeth into them and enjoy.

Chocolate Orange Truffles

Chocolate Orange Truffles

makes about 60 truffles
Allergy Note: contains dairy
truffle filling:
16 oz. milk chocolate chips
1 cup heavy cream
4 Tbsp. butter
1 oz. corn syrup or honey
2 Tbsp. Tang orange drink mix
1 tsp. vanilla extract

coating chocolate:
1 cup milk chocolate chips
1 tsp. vegetable shortening
For the truffle filling, place the chocolate chips in a medium bowl and set aside. Combine heavy cream, butter, corn syrup, Tang in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Add vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.
Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.
For the coating chocolate, combine the chocolate chips and vegetable shortening in a bowl and melt over hot (not boiling) water. Stir until smooth. Place the cookie sheet of naked truffles on your left, the bowl of coating chocolate in front of you, and a new cookie sheet lined with parchment or waxed paper on your right. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the cookie sheet on your right. You can also try enrobing the truffles by hand.
You can store the truffles in an airtight container in the refrigerator.


Caroline said...

Cool idea about Tang, my favorite drink growing up and haven't had it in ages! I'll be making truffles for Christmas gifts and these would be perfect, I love orange and chocolate combo.
Just discovered your blog, you have great recipes -- I want to try them all!

Art of Dessert said...

Thanks Caroline! I just saw your Kalamansi Meltaway Cookies in your blog. They're mouthwatering :-)

CocoaZilla said...

Wow! That is not only amazingly easy but sounds amazing! Thanks a lot for sharing that, I think I might make those for my Christmas treats plate this year.

- dlm. said...

Oh.My.Goodness! I can't wait to make these as we love chocolate-orange flavour combination. Thanks for creating a tree nut/peanut free recipe!

Chrispy Bakes said...

So, with the Tang, a question. I like the idea, but I've got a little bit of Gran Marnier left over from some other stuff. Can I sub that in? Can I take a tablespoon of Tang away and add a tablespoon of the orange liquer in? What's the deal with having to ask three questions to make the series seem balanced? ¬_¬

Art of Dessert said...

That sounds like a great idea Crispy Bakes. I use Grand Marnier on my Champagne Truffles, which I'm planning to post in time for New Year's Eve :-)
You might need to reduce some of the heavy cream (just a tablespoon) to keep the consistency of the truffle the same.

Anonymous said...

I have been searching for a chocolate truffles recipe-even better that this has hints of orange!

Chrispy Bakes said...

Rianne-- thank you so much! It worked great. Reduce the cream by a tablespoon, replace a tablespoon of Tang with Gran Marnier. Also, I used dark chocolate instead of milk (dark chocolate and orange is sort of a weakness). Awesome, awesome, awesome.

Art of Dessert said...

I'm so glad you like them. Ooooh dark chocolate sounds good too :-)

Betsy said...

This is a great recipe! I was wondering something: how do I prevent the hot chocolate coating from melting the truffle filling while I'm trying to coat the truffles? I'm having a hard time getting the coating to stick.

Art of Dessert said...

Hi Betsy! You can roll the truffle filling in a little powdered sugar or cocoa powder to help the coating to stick - and the chocolate coating should be warm but not hot. around body temperature.

Passionate About Baking said...

Fab truffles...they are torturing me! WOW!!

Anonymous said...

Wow, sounds yummy! Do you have a trick on how you make them look SO BEAUTIFUL?



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