Choco-Almond Confections

These chocolate-orange confection balls belong in the same family as old-school rum balls, but with Curacao and orange juice standing in for the dark spirit and bright citrus replacing the deep brown sugar profile. Crushed vanilla wafers form the body, bound by melted chocolate and chopped toasted almonds, then rolled in finely ground almond dust for the finishing coat.

The wait is the hardest part. These confections taste fine the day they are made, but they hit their stride after three to five days in the fridge, when the wafer crumbs absorb the chocolate and orange flavors completely and the texture firms into something between fudge and praline.

Use milk or semisweet chocolate based on preference. Milk chocolate gives a sweeter, mellower result that lets the orange shine, while semisweet brings deeper cocoa notes that anchor the dessert.

Make a double batch around the holidays, these keep beautifully in a covered tin and travel well as gifts or potluck contributions.

Kitchen Tips

• Toast the almonds first if buying raw, just 8 minutes at 350F (175C) deepens their flavor dramatically
• Use a food processor to crush the vanilla wafers to a fine even crumb, hand-crushing leaves chunks
• Wet your hands lightly with cold water before rolling the balls, this prevents sticking and keeps the surface smooth
• Roll in a shallow bowl of ground almonds, coating thoroughly before setting on parchment
• Store in a tightly sealed container with parchment between layers to prevent sticking

Variations

• Swap Curacao for Grand Marnier, amaretto, or dark rum for different flavor profiles
• Use chocolate or orange wafer cookies in place of vanilla for a different base
• Roll some in cocoa powder and others in powdered sugar for a variety platter