Orange truffle

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Chop dark chocolate coating and coconut oil. Remove 1 tablespoon of couverture. Heat the cream. Add dark chocolate coating, coconut oil and liqueur and melt. Chop orange slices finely.

2. 2

   Mix the praline mixture and candied orange slices, pour into a bowl and cover directly on the surface with foil. Chill for 2-3 hours. Whisk the mixture with the whisks of the hand mixer for approx. 1/2-1 minute and spread on a tray lined with cling film to a thickness of approx. 1 1/2-2 cm. Refrigerate tray for approx. 2 hours. Coarsely chop the white couverture and melt in a bowl over a warm water bath. Cut the praline mixture into cubes and pull them through the couverture with a fork. Drain well and place on a praline or cake rack. Melt 1 tablespoon dark chocolate coating and put it into a small piping bag or freezer bag. Cut off a small corner and squirt couverture in strips over the pralines. Use a wooden skewer to pull through the strips.

3. 3

   Cut the praline mixture into cubes and pull them through the couverture with a fork. Drain well and place on a praline or cake rack. Melt 1 tablespoon dark chocolate coating and put it into a small piping bag or freezer bag. Cut off a small corner and squirt couverture in strips over the pralines. Use a wooden skewer to pull through the strips. Put the pralines in a cool place for about 2 hours, then carefully remove them from the grill. Store in a cool and dry place

4. 4

   6 hours waiting time

Nutrition Facts

KCAL
130 kcal

CARBS
12 g

FATS
8 g

PROTEINS
1 g