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Spiced Chocolate Truffles with Nuts and Orange - photo 1
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Spiced Chocolate Truffles with Nuts and Orange

Christmas Desserts Desserts Snacks 90 min Easy 2 wyświetleń ~30.55 PLN - (0)
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Description

Homemade chocolate truffles are the essence of holiday magic wrapped in a small, unassuming ball. This recipe will guide you step by step to create velvety, melt-in-your-mouth pralines that will delight anyone. The base is an intense chocolate ganache made from dark chocolate and heavy cream, enriched with deep, spicy notes of gingerbread spice, the crunch of toasted walnuts, and the fresh, citrus aroma of grated orange zest. Each truffle is a small work of art that you can personalize by rolling them in bitter cocoa, chopped nuts, or coconut flakes. They are perfect as a sweet treat with coffee after Christmas dinner, an elegant addition to the holiday table, and also as a beautiful, handmade gift for loved ones. Their preparation is easier than it seems, and the final result is incredibly satisfying and spectacular.

Składniki (10)

Servings:
4
  • Dark chocolate (min. 70% cocoa) 200 g
  • 36% heavy cream 150 ml
  • Butter (min. 82% fat) 30 g
  • Walnuts 50 g
  • Orange 1 szt.
  • 🌿 Przyprawy
  • Gingerbread spice 2.5 łyżeczki
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Rum or orange liqueur 1 łyżka
  • Natural cocoa powder (for coating) 30 g
  • Coconut flakes (for coating) 30 g
💰 Szacowany koszt dania: ~30.55 PLN (7.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of truffle filling (Ganache)

1

Start by preparing all the ingredients. Break the chocolate into pieces, then chop it finely with a sharp knife on a cutting board. The smaller the pieces, the faster and more evenly they will melt. Transfer the chopped chocolate to a medium-sized bowl (preferably glass or metal). Also chop the walnuts finely. Wash the orange thoroughly, scald it with boiling water, and dry it. Grate the zest from the orange using a fine grater, being careful to only grate the orange part, avoiding the white (albedo), which is bitter.

Ingredients: Dark chocolate (min. 70% cocoa), Walnuts, Orange
Use a stable cutting board and a sharp chef's knife. Preparing all the ingredients at the beginning (the so-called 'mise en place') makes the work much easier and faster.
2

In a small saucepan with a thick bottom, place the 36% cream and butter cut into smaller pieces. Heat over medium heat, stirring occasionally with a silicone spatula, until the butter is completely melted. Increase the heat and bring the mixture almost to a boil – you will notice small bubbles appearing at the edges of the saucepan. Remove the saucepan from the heat just before the liquid starts to boil vigorously.

Ingredients: 36% heavy cream, Butter (min. 82% fat)
The most important thing is to prevent the cream from burning, so use a saucepan with a thick bottom and do not set the burner to maximum power. The mixture must be very hot, but not boiling, to perfectly melt the chocolate without curdling it.
3

Pour the hot mixture of cream and butter in one smooth motion directly over the chopped chocolate in the bowl. Do not stir immediately! This is very important. Cover the bowl with a plate or plastic wrap and set aside for exactly 5 minutes. During this time, the heat from the cream will penetrate through the chocolate and gently melt it from the inside.

Ingredients: Dark chocolate (min. 70% cocoa), 36% heavy cream, Butter (min. 82% fat)
Patience in this step is key. Mixing too early can cause the mixture to separate (the fat to separate). Let the heat do its job.
4

After 5 minutes, remove the cover. Take a small whisk or silicone spatula and start gently mixing the mixture, beginning from the very center of the bowl, making small circular motions. Gradually expand the circles until the entire mixture combines into a uniform, smooth, and shiny chocolate cream. The ganache should have the consistency of thick pudding.

Mix slowly and gently. You will see how the uncombined ingredients magically turn into a smooth emulsion. If the mixture looks curdled, you can try to save it by adding a tablespoon of very hot water and mixing vigorously.
5

To the prepared, smooth ganache, add the gingerbread spice, a pinch of salt, grated orange zest, and chopped walnuts. If using, pour in the rum or orange liqueur now. Gently mix everything with a spatula just until combined. Cover the bowl with plastic wrap so that it touches the surface of the mixture (this will prevent a 'skin' from forming) and place it in the refrigerator for at least 1-2 hours, preferably 3-4 hours, until the mixture is firm enough to shape into balls.

Ingredients: Walnuts, Gingerbread spice, Orange, Salt, Rum or orange liqueur
The mixture must be really well chilled. If it is too soft, the truffles will melt in your hands while shaping. You can speed up the process by placing the mixture in the freezer for 30-40 minutes, but be careful not to let it freeze solid.

Shaping and coating the truffles

6

Prepare your workspace. Pour cocoa powder, coconut flakes, and optionally additional chopped nuts into small, flat bowls or onto plates separately. Take the hardened chocolate mixture out of the fridge. Using a small spoon or an ice cream scoop, take equal portions of the mixture (the size of a walnut). You can lightly dust your hands with cocoa powder to prevent the mixture from sticking to them.

Ingredients: Natural cocoa powder (for coating), Coconut flakes (for coating)
Work quickly! The chocolate mixture softens quickly due to the warmth of your hands. If it starts to stick too much, rinse your hands in cold water, dry them thoroughly, and continue. You can also put the mixture back in the fridge for a moment.
7

Quickly roll each portion of the mixture between your hands to form a ball shape. It doesn't have to be perfectly round – a rustic look is charming. Immediately transfer the finished ball to one of the bowls with the coating and gently roll it on all sides by shaking the bowl. Place the finished truffles on a plate lined with baking paper or in small paper cups.

Ingredients: Natural cocoa powder (for coating), Coconut flakes (for coating)
Do not press the truffles into the coating, just let them 'bathe' in it. This way, the coating will be delicate and even. Using cupcake liners makes the truffles look very professional and easier to serve.
8

Once all the truffles are shaped and coated, place them back in the refrigerator for at least 30 minutes to firm up before serving. This step will ensure they have the perfect, dense consistency.

Store the truffles in the refrigerator in an airtight container. They taste best when taken out of the fridge about 15-20 minutes before serving – that’s when their flavor and aroma are at their fullest.

Fun Fact

💡

The name 'truffle' for chocolates comes from their visual similarity to precious mushrooms – truffles. The first chocolate truffles were created by accident in France in the 1920s when a student of the famous pastry chef Auguste Escoffier accidentally poured hot cream into a bowl of chocolate instead of into a bowl of eggs.

Best for

Wigilia i Boże Narodzenie Sylwester Jako własnoręczny prezent Do kawy w zimowy wieczór

Tips

🍽️ Serving

Serve the truffles on an elegant platter or a small plate, arranged in a pyramid shape. You can place them in decorative, small cupcake liners. They look beautiful packaged in a small box tied with a ribbon – it's the perfect edible gift. They pair wonderfully with strong espresso, a glass of dry red wine, or a small glass of cognac.

🥡 Storage

Truffles should be stored in an airtight container in the refrigerator to avoid absorbing other odors. They will stay fresh for about 1-2 weeks. They can also be frozen – in the freezer, they will last up to 3 months. Before serving, they should be thawed slowly in the refrigerator.

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