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Chocolate Orange Truffles

"Use orange liqueur or orange juice to flavor those dipped cakes. This is a totally smooth recipe, requiring no sweet thermometer and no touchy tempering of the chocolate."

Ingredients :

1/4 cup unsalted butter
three tablespoons heavy cream
four (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
four (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil

Instructions :

Prep : 40M	Cook : 12M	Ready in : 5H30M

In a medium saucepan over medium-high warmness, combine butter and cream. Bring to a boil, and do away with from warmth. Stir in 4 oz chopped chocolate, orange liqueur, and orange zest; keep stirring till smooth. Pour truffle aggregate right into a shallow bowl or a 9X5 in loaf pan. Chill until corporation, approximately 2 hours.
Line a baking sheet with waxed paper. Shape chilled truffle aggregate via rounded teaspoons into small balls (a melon baller also works properly for this part). Place on organized baking sheet. Chill till firm, about half-hour.
In the top of a double boiler over lightly simmering water, melt closing 4 ounces chocolate with the oil, stirring till easy. Cool to lukewarm.
Drop truffles, separately, into melted chocolate mixture. Using 2 forks, carry truffles out of the chocolate, permitting any extra chocolate to drip lower back into the pan earlier than shifting returned onto baking sheet. Chill till set.

Notes :

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