Chocolate Truffles Two Ways

 What a few weeks it has been.  First, I took an incredible trip to Seattle (maybe just because I'm partial to the city), but non the less it was great to see so many friends.  If you follow me on twitter you may have seen a few pictures I posted.  The weather was perfect (bring on the gloom!!)  Unfortunately the trip ended just as quickly as it started.  One thing I really came to realize on the trip was that I am ready for change.  Big change.  Of course, the kind of change I'm craving didn't come.  Instead, Tay's computer died.  There were no signs of sickness... it just died in its sleep.  Needless to say, this is why I have been absent.  Trying to move all my pictures from one hard drive to the other and figuring out the next computer Tay and I want has consumed quite a bit of time. 

Sooo... all of this tragedy (dramatic much?) means its time for chocolate.  Truffles to be exact. 

How perfect is that with Valentines Day right around the corner? 

Speaking of Valentines Day, I have something to say.  Valentines day is an excuse to eat all the chocolate you missed out on because of those pesky New Years resolutions.  I know there are the really nice dinners at fancy places (which I love) and drinking expensive wine (which I love), BUT chocolate is the real star.  NO?  Lets say I was single... I wouldn't be going out, but I would be eating some chocolate.

Personally... I like the sweet stuff.  Dark chocolate is growing on me, but lets face it... I have a huge sweet tooth.  (Can they pull that one?)

I wanted to make something that both my sweet tooth and sweet heart would enjoy.  Since Tay is a big dark chocolate, I-don't-like-sweet-things person, I decided to make two different truffles.  They are both rich and hit you with a chocolate punch, but neither are overwhelmingly sweet.

The first is a chocolate orange truffle rolled in chopped almonds.  I used semi-sweet chocolate, but dark chocolate would work well here.  There is not a lot of sweetness to this truffle, so it is great for the true chocolate lover.  The chopped nuts add the perfect amount of texture and compliment the orange well.

 

Orange and Almond Semi-sweet  Chocolate Truffles
Active Time: 30 min
Total Time: 4 hrs 30 min
Makes: 18 - 24 tablespoon truffles
Inspired by Food Network Magazine: December 2012

Ingredients

• 12 ounces good-quality semisweet chocolate, chopped (dark chocolate would work well here)
• 1 cup heavy cream
• 1 Tbsp unsalted butter
• Pinch of salt
• 1/2 tsp vanilla extract
• 1/2 tsp orange extract
• 1 orange, zested
• 1 - 1 1/2 cups slivered almonds (you can toast these as an option), chopped

 

Combine the heavy cream, butter and salt in a saucepan over medium heat and bring to a simmer. (Since I made two batches of truffles at once, I warmed all the ingredients together and re-measured them out before going any further). While the cream is heating, place the chocolate (I used good-quality chocolate chips) in a heat proof bowl. Once the cream is simmering pour over the chocolate. Let the chocolate sit for 10 minutes and then stir with a spatula. If not all the chocolate is melted warm in for 15-20 seconds in the microwave, stirring after each time.

Once the chocolate is fully melted add in the extracts and zest. Stir until the chocolate is shiny and then pour into a shallow dish. Refrigerate for 3 hours or overnight.

 

Once the ganache is firm roll tablespoon sized balls (I made mine a little smaller). Roll these balls in the chopped almonds.  Place on a parchment lined baking pan and refrigerate for at least an hour.


The second truffle is what I like to call tropical. It is semi-sweet chocolate with chopped apricots rolled in shredded coconut. This truffle is definitely sweeter than the other. I think that it tastes like a luau in your mouth!

Apricot and Coconut Semi-sweet Chocolate Truffles
Active Time: 30 min
Total Time: 4 hrs 30 min
Makes: 18 - 24 tablespoon truffles
Inspired by Food Network Magazine: December 2012

Ingredients

12 ounces good-quality semisweet chocolate, chopped

1 cup heavy cream

1 Tbsp unsalted butter

Pinch of salt

1 tsp vanilla extract

1/2 cup dried apricots, chopped

1 - 1 1/2 cups coconut (I used unsweetened, but sweetened would work well)

 

Combine the heavy cream, butter and salt in a saucepan over medium heat and bring to a simmer. While the cream is heating, place the chocolate (I used good-quality chocolate chips) in a heat proof bowl. Once the cream is simmering pour over the chocolate. Let the chocolate sit for 10 minutes and then stir with a spatula.

 

If not all the chocolate is melted warm in for 15-20 seconds in the microwave, stirring after each time.

  

 

Once the chocolate is fully melted add in the vanilla and apricots. Stir until the chocolate is shiny and then pour into a shallow dish (make sure to spread all the apricots out evenly). Refrigerate for 3 hours or overnight. Once the ganache is firm roll tablespoon sized balls (I made mine a little smaller). Roll these balls in the coconut. Place on a parchment lined baking pan and refrigerate for at least an hour.

Enjoy!