Chocolate Orange Truffles With Almonds Recipes

Steps:

• Put the cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a large heatproof bowl, pour the hot cream mixture over the chocolate and let it sit until completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the almond butter and almond and vanilla extracts, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
• Line a baking sheet with parchment. Put the crushed amaretti in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and coat in the amaretti crumbs. Transfer the coated truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

Steps:

• In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.

Steps:

• Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
• Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
• Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.

Steps:

• In large microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. (If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.)
• Stir whipping cream into chocolate until very smooth and glossy. Stir in orange peel and toffee bits. Cover and refrigerate about 2 hours or until firm.
• Place almonds in small bowl. Shape chocolate mixture into 1-inch balls. Immediately roll balls in almonds, pressing to coat. Place on ungreased cookie sheet or in paper candy cups. Refrigerate about 30 minutes or until firm. Remove from refrigerator 20 minutes before serving.

Steps:

• Line 8 x 8 x 2-inch baking pan with foil. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes.
• Using foil as aid lift chocolate block out of pan; place on work surface. Flatten foil at edges. Cut chocolate into 25 squares. Place nuts in small bowl. Press chocolate square into nuts, coating completely. Roll truffle between palms into ball. Repeat with remaining chocolate and nuts. Cover; chill until very firm, about 2 hours. Serve cold.