Dipped chocolates are fun and easy to do. Commercially made chocolates have that hard “snap” to the chocolate shell because the chocolate goes through a process called tempering. Since most home cooks don’t have a tempering machine, home-made dipped chocolates will have a softer finish and should be kept refrigerated until ready to eat. If you’d prefer, truffles can be rolled in cocoa, powdered sugar, shaved chocolate or chopped nuts.
INGREDIENTS
1/2 cup unsalted butter
6 tablespoons heavy cream (or whipping cream)
8 ounces semisweet chocolate, chopped
1/4 cup Grand Marnier or Triple Sec liqueur
2 teaspoons grated orange zest
about 8 ounces of chocolate for coating – your choice of dark, semi-sweet, milk or white chocolate
or chopped nuts, shaved chocolate, or cocoa
DIRECTIONS
In a medium saucepan combine butter and cream. Bring to a simmer over medium heat and remove from burner. Stir in 8 ounces semi-sweet chocolate, orange liqueur and orange zest. Stir until smooth. Pour into a pie plate or similar shallow dish and chill for about an hour. When ready to finish, prepare your dipping chocolate or your coating and line a cookie sheet with parchment or waxed paper. To prepare dipping chocolate, chop into 1/2 inch chunks, put in a pyrex measuring cup and microwave on high for 30 seconds. Stir and continue to microwave in 10 second increments, stirring after each time, until all the chocolate is melted. Scoop teaspoons of the orange filling and either working very quickly with buttered gloves, or using two teaspoons, form into a ball. Dip the filling into the melted chocolate or roll in one of the toppings. I’ve tried several methods of dipping and reached the conclusion they are all messy! You can spear the ball of filling with a fondue fork, you can spear it with a toothpick, or you can gently lower it in and use two forks to remove it. Place on waxed paper. Return to fridge for 30 minutes before storing in a covered container in the fridge. (Assuming you have any left to store!)
The White Oak Inn
http://www.whiteoakinn.com/
Yvonne Martin
Bed and Breakfast Foodie