A fine and delicious sweet to surprise you! Enjoy this truffle!
- 500 grams of white chocolate for topping
- ½ cup (tea) cream
- 4 tablespoons of orange juice
- Zest of the peel of an orange
- ½ tablespoon orange liqueur (optional)
- Line a baking tray with baking paper and set aside.
- Chop the chocolate and divide it into two parts.
- In a bain-marie, over low heat, mix one part of the chocolate with the cream until the chocolate melts.
- Once melted, add the juice, orange zest and liqueur. Mix well.
- Transfer to a bowl, cover and refrigerate for at least 4 hours.
- Remove the dough from the refrigerator and shape into balls.
- Place the truffles on the baking tray and when finished, return them to the fridge.
- In a bain-marie, over low heat, melt the other half of the chocolate, stirring constantly.
- Remove from heat and allow the chocolate to come to room temperature.
- Dip the chilled truffles into the melted chocolate.
- Drain off the excess and return them to the pan.
- Refrigerate for 20 minutes.
The exact amount of cream is 120 ml.
To know: In reality, white chocolate is a sweet.
White chocolate is composed of cocoa butter with fats, sugar and milk powder. The sweet does not use cocoa beans in its composition, which is the main ingredient in chocolates.
As it has a high fat content, it melts faster, but it also lumps or cooks faster. Therefore, it is always necessary to melt it very slowly. I personally don’t like melting chocolate in the microwave. In a double boiler, do not let the water in the double boiler boil; When balls form in the water, remove from heat. The heat from the steam is enough to melt the chocolate. Slowly stir the chocolate (do not beat) until it melts. This is where patience comes in. Perhaps depending on the amount of chocolate to be melted, you will have to repeat the operation of heating the water.
In the microwave, do not add too much chocolate at once to melt; add little by little and check every 15 seconds, stirring the chocolate.
Both in the microwave and in the bain-marie, we shouldn’t heat the chocolate too much; “burns” the chocolate.
Approximate yield of 20 units.