| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Candies, Chocolate, Holiday |
2 |
Servings |
INGREDIENTS
| 1/3 |
c |
Heavy cream |
| 1/4 |
c |
Butter or margarine |
| 6 |
oz |
Pkg semisweet chocolate chips |
| 2 |
tb |
Grated orange peel |
| 1 |
ts |
Orange extract |
|
|
COATINGS |
|
|
Ground natural pistachio nuts |
|
|
Unsweetened cocoa powder |
|
|
Confectioners' sugar |
|
|
Chocolate jimmies |
INSTRUCTIONS
Stir the cream and chocolate chips in a small heavy saucepan over medium
heat until bubbling and chocolate is almost melted. Remove from heat. Stir
until the chocolate is completely melted and the mixture is smooth. Stir in
the grated orange peel and orange extract. Pour the mixture into a shallow
baking pan and refrigerate until firm enough to shape, about 40 minutes.
Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in
individual shallow dishes. Divide the cold chocolate mixture into 24 equal
portions. Roll each portion into a ball. Roll the balls in the coatings, 6
per coating, to cover completely. Place the balls as they are coated in
1-inch paper or foil bonbon cups. Store in an airtight container in the
refrigerator for up to 2 weeks. Makes 2 dozen truffles.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”