Milk Chocolate Orange Truffles
Milk Chocolate Orange Truffles
Enjoy this fast and easy chocolate recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Preparation Time 15 minutes
  • Cooking Time 5 minutes
  • Yield 16 servings
  • ⅓ cup whipping cream
  • 227 grams couverture milk chocolate, chopped
  • 1 tablespoon corn syrup
  • 1 tablespoon butter, at room temperature
  • Zest of 1 orange
  • 1 cup crushed feuilletine wafer cookies, or cornflake cereal
  1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
  2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.
  3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.

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