3/4 cup + 2 Tablespoons (7 oz.) (200 grams) heavy cream
2 oz. (60 grams) light corn syrup or honey
1 orange, zested and juice reduced to a thick syrup
2 pinches salt
15 oz. (430 grams) dark chocolate (58%-65%)
1 Tablespoons (20 grams) unsalted butter, room temperature
2 Tablespoons (60 grams) Grand Marnier, Grand Gala or any orange liqueur
Directions for ganache:
1. Mix cream, honey, zest and salt in a saucepan and bring to boil.
2. Pour the hot cream mixture over the dark chocolate and make sure the chocolate is submerged in the liquid. let it rest for 1 minute undisturbed.
3. Stir the chocolate with a whisk or wooden spoon in small circles from the center out until it emulsifies.
4. Add butter and mix to combine (room temperature butter will easily get mixed in the warm chocolate)
5. Add liqueur, reduced orange juice and mix until it is incorporated.
6. Prepare a small cookie tray with a film of plastic wrap in the bottom.
7. Pour ganache into the plastic wrapped tray and cover with another piece of plastic directly on the surface of the ganache.
8. Allow it to rest in a cool place (not in the refrigerator) until slightly firm. This will take from 30 minutes to 1 hour.
9. Pour the ganache in a clean bowl and agitate it with a rubber spatula until it thickens some more. This will take just a few minutes. At this stage you are tempering the ganache. Don't let it get to hard, otherwise it will be difficult to pipe.
10. Immediately transfer the ganache to a pastry bag with a plain tip and pipe small balls (truffles) into a parchment or wax paper.
11. Let them rest for a couple of hours or overnight in a cool place (again, not in the refrigerator) before you cover them in cocoa powder or a covering of your choice.
2 oz. (60 grams) light corn syrup or honey
1 orange, zested and juice reduced to a thick syrup
2 pinches salt
15 oz. (430 grams) dark chocolate (58%-65%)
1 Tablespoons (20 grams) unsalted butter, room temperature
2 Tablespoons (60 grams) Grand Marnier, Grand Gala or any orange liqueur
Directions for ganache:
1. Mix cream, honey, zest and salt in a saucepan and bring to boil.
2. Pour the hot cream mixture over the dark chocolate and make sure the chocolate is submerged in the liquid. let it rest for 1 minute undisturbed.
3. Stir the chocolate with a whisk or wooden spoon in small circles from the center out until it emulsifies.
4. Add butter and mix to combine (room temperature butter will easily get mixed in the warm chocolate)
5. Add liqueur, reduced orange juice and mix until it is incorporated.
6. Prepare a small cookie tray with a film of plastic wrap in the bottom.
7. Pour ganache into the plastic wrapped tray and cover with another piece of plastic directly on the surface of the ganache.
8. Allow it to rest in a cool place (not in the refrigerator) until slightly firm. This will take from 30 minutes to 1 hour.
9. Pour the ganache in a clean bowl and agitate it with a rubber spatula until it thickens some more. This will take just a few minutes. At this stage you are tempering the ganache. Don't let it get to hard, otherwise it will be difficult to pipe.
10. Immediately transfer the ganache to a pastry bag with a plain tip and pipe small balls (truffles) into a parchment or wax paper.
11. Let them rest for a couple of hours or overnight in a cool place (again, not in the refrigerator) before you cover them in cocoa powder or a covering of your choice.
- They may be dip in tempered chocolate before rolling them in cocoa powder.
- For a variation try substituting the liqueur with one of your choice.
- These proportions would not work with milk or white chocolate.
- Other covering choices are:
- Powder sugar
- Crushed Rice crispies
- Crushed potato chips
- Finely chopped nuts
- Graham cracker crumbs
- Chopped or shaved dark, milk or white chocolate
