Orange truffle

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Chop the dark chocolate coating and 20 g coconut oil. Heat the cream. Melt the chocolate coating, coconut oil and butter in it and pour into a bowl. Mix orange zest with sugar syrup. Dice orange slices very finely. Finely chop the pistachios.

2. 2

   Mix truffle mixture with candied orange, pistachios and liqueur and cover directly with foil. Chill for 2-3 hours. Whip briefly with the whisk of the hand mixer. Leave to rest for a short time (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 white couverture, carefully melt with 25 g coconut oil over a warm water bath. Using a round praline fork, dip balls one by one into the couverture. 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.

3. 3

   Using a round praline fork, dip balls one by one into the couverture. 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