Orange truffle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix the orange zest with sugar syrup. Dice orange slices very finely. Finely chop the pistachios. Pour the mixture into a bowl. Mix with candied orange, pistachios and liqueur. Cover the praline mixture directly with foil.

2. 2

   Chill for 2-3 hours. Whip briefly with the whisk of the hand mixer. Leave to rest briefly (the mixture becomes firmer as it rests). Roll into approx. 30 small balls with cool hands. Place on baking paper and chill for 1 hour. Chop the chocolate coating and carefully melt with coconut oil over a warm water bath. Using a round praline fork, dip balls one by one into the chocolate coating. Drain on a grid and let dry. Remove the balls from the grid and dip them into the chocolate coating again, then place them back on the grid. When the couverture begins to solidify, roll the balls with a fork over the grid so that peaks form. Allow to dry. Drain the orange zest.

3. 3

   Using a round praline fork, dip balls one by one into the chocolate coating. Drain on a grid and let dry. Remove the balls from the grid and dip them into the chocolate coating again, then place them back on the grid. When the couverture begins to solidify, roll the balls with a fork over the grid so that peaks form. Allow to dry. Drain the orange zest. Decorate the chocolates with the zests. Store in a cool and dry place

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
110 kcal

CARBS
9 g

FATS
8 g

PROTEINS
1 g