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12 ounces semisweet chocolate, chopped into 1/4-inch pieces
1 tablespoon orange extract
1 tablespoon vanilla extract
2⁄3 cup heavy cream
2 tablespoons unsweetened cocoa, sifted
Instructions
1 tablespoon orange extract
1 tablespoon vanilla extract
2⁄3 cup heavy cream
2 tablespoons unsweetened cocoa, sifted
1. Place unsweetened chocolate and the extracts in a 4-quart bowl.
2. Heat heavy cream in a heavy saucepan over medium heat and bring to a boil. Carefully pour over chocolate. Let sit 5 minutes, then stir until smooth.
3. Refrigerate until firm but not hard, 30 to 45 minutes.
4. Line a baking sheet with parchment paper; divide chocolate mixture into 24 tablespoon-size truffles and place in the refrigerator 15 minutes.
5. When truffles are firm enough to handle, remove from the refrigerator and roll each quickly in palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Lightly dust with cocoa powder, shaking off any excess.
6. Store truffles in a tightly sealed plastic container in the refrigerator. Remove from refrigerator about 1 hour before serving.
Recipe from the High Cotton Cooking School, Natchez, Miss.
This recipe first appeared in American Profile magazine.
2. Heat heavy cream in a heavy saucepan over medium heat and bring to a boil. Carefully pour over chocolate. Let sit 5 minutes, then stir until smooth.
3. Refrigerate until firm but not hard, 30 to 45 minutes.
4. Line a baking sheet with parchment paper; divide chocolate mixture into 24 tablespoon-size truffles and place in the refrigerator 15 minutes.
5. When truffles are firm enough to handle, remove from the refrigerator and roll each quickly in palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Lightly dust with cocoa powder, shaking off any excess.
6. Store truffles in a tightly sealed plastic container in the refrigerator. Remove from refrigerator about 1 hour before serving.
Recipe from the High Cotton Cooking School, Natchez, Miss.
