Cinnamon & Orange Dark Chocolate Truffles

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By Darren Purchese

Chocolate and orange are a match made in heaven and accentuated with salt and the warmth of cinnamon these are sure to be a classic in your home. Great with a coffee after a meal or bagged up and given as gifts to loved ones.

For an extra layer of covering you could roll these truffles first in melted chocolate before the cocoa powder, to do this you must follow the steps in the Rum Balls recipe where it explains the chocolate covering.

A variation on these can be found in our equally yummy Coffee Infused Rum & Dark Chocolate Truffles.

Photography by team Studio Kitchen.

Time

12

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

40
pieces

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Ingredients

Servings

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320 ml cream, thickened
2 whole cinnamon sticks
2 whole orange finely grated zest
1tbsp honey
475g dark chocolate buttons or coarse chopped
20g unsalted butter
1 pinch salt
2tbsp Triple Sec or Cointreau or Grand Marnier
 q.s. cocoa powder
1

To roast the cinnamon… preheat an oven to 120°C and line a baking tray with baking paper. Place the cinnamon stick onto the tray and warm them in the oven for 20 minutes.

 

2

To make the infusion… place the cream into a saucepan with the honey with the cinnamon stick and orange zest. Bring to a boil, remove from the heat, and leave to cool for 20 minutes before covering the pan with cling film and placing it into the fridge to infuse overnight.

 

3

To make the ganache… next day place the chocolate into a tall narrow plastic container such as a jug and remove the saucepan from the fridge. Add the orange liqueur to the saucepan and bring to a boil. Strain the mixture, through a sieve onto the chocolate in the jug, add the salt and butter and leave to sit for 30 seconds. Blend the ganache with a handheld stick blender until it is smooth, and you have a shiny ganache. Pour the ganache into a bowl and lay cling film over the surface, leave it to harden at room temperature for around three hours.

 

4

To pipe truffles… spray a flat tray with canola spray and line with baking paper. Use a scraper to flatten the paper sticking it to the tray. Transfer the ganache to a piping bag fitted with a 2 cm diameter plain nozzle and pipe bulbs onto the tray lined with paper, place the tray in the fridge for 10 minutes to harden slightly.

 

5

To cover in cocoa… take a shallow tray or container and tip the cocoa powder inside. Add a few of the bulbs of piped ganache and roll them to irregular shaped spheres and drop them in the cocoa powder. Store in the fridge and bring them out of the fridge 20 minutes before serving. These can also be a great gift presented in a nice box or bag.

 

 

1
0 hours 0 minutes

To roast the cinnamon… preheat an oven to 120°C and line a baking tray with baking paper. Place the cinnamon stick onto the tray and warm them in the oven for 20 minutes.

2
0 hours 0 minutes

To make the infusion… place the cream into a saucepan with the honey with the cinnamon stick and orange zest. Bring to a boil, remove from the heat, and leave to cool for 20 minutes before covering the pan with cling film and placing it into the fridge to infuse overnight.

3
0 hours 0 minutes

To make the ganache… next day place the chocolate into a tall narrow plastic container such as a jug and remove the saucepan from the fridge. Add the orange liqueur to the saucepan and bring to a boil. Strain the mixture, through a sieve onto the chocolate in the jug, add the salt and butter and leave to sit for 30 seconds. Blend the ganache with a handheld stick blender until it is smooth, and you have a shiny ganache. Pour the ganache into a bowl and lay cling film over the surface, leave it to harden at room temperature for around three hours.

4
0 hours 0 minutes

To pipe truffles… spray a flat tray with canola spray and line with baking paper. Use a scraper to flatten the paper sticking it to the tray. Transfer the ganache to a piping bag fitted with a 2 cm diameter plain nozzle and pipe bulbs onto the tray lined with paper, place the tray in the fridge for 10 minutes to harden slightly.

5
0 hours 0 minutes

To cover in cocoa… take a shallow tray or container and tip the cocoa powder inside. Add a few of the bulbs of piped ganache and roll them to irregular shaped spheres and drop them in the cocoa powder. Store in the fridge and bring them out of the fridge 20 minutes before serving. These can also be a great gift presented in a nice box or bag.