Toffee Orange Chocolate Truffles
Decadent, crunchy, salty orange chocolate truffles coated in salty crunchy toffee bits.
Servings 24 Truffles
- 8 oz semi-sweet chocolate (approximately 1 cup)
- 8 oz dark chocolate (approximately 1 cup)
- 1 cup heavy cream
- 1 tablespoon orange zest
- 3/4 tablespoon cinnamon
- 1 cup toffee bits
- 1 cup pistachio (optional)
Finely chop the chocolates and put it in a large bowl
Zest 1 large orange, and put it into the bowl
Add the cinnamon into the bowl
Mixing the Chocolate
Microwave the heavy cream in the microwave for 1 minute and 20 seconds (every microwave is different, so watch it like a hawk. When it bubbles up, it is most likely hot enough) When you take it out of the microwave, make sure it's hot enough by checking if the cream is steaming.
Add the cream into the bowl and slowly mix all the ingredients together. Speed up the mixing once the chocolate has started melting.
(Optional) If you are doing the pistachio coating, add the toffee in now. If not, reserve the toffee bits for coating after.
Put the bowl into the fridge, and let it cool for 2 hours
Rolling the Truffles
Run your wrist under cold water to cool your hands down.
(Optional) Add 1 or 2 drops of oil onto your hands
Scoop 1 teaspoon of chocolate out of the bowl, and roll it into a ball.
Roll the truffle in either the toffee bits or the pistachios
Put it on a tray or plate, and keep it in the fridge to cool.
- When zesting, do not zest the whites (the pith) of the orange. It is very bitter and not very tasty
- Storage: Truffles pick up funky smells and flavours from the fridge easily. To store this, keep it in the fridge, well sealed.
Serving: 1Truffle | Calories: 161kcal | Carbohydrates: 16g | Fat: 12g | Sodium: 48mg | Sugar: 11g