Orange Truffles
Yield
50 servingsPrep
35 minCook
?Ready
60 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ¼ | ounces |
semi-sweet chocolate
null, null |
|
| 4 ⅓ | ounces |
butter, unsalted
|
|
| 4 ⅓ | ounces |
powdered sugar
|
|
| ¾ | cup |
cointreau
plus not quite 2 tablespoons |
* |
| 3 | tablespoons |
orange marmalade
|
|
| 1 | x |
powdered sugar
for shaping |
*
|
| 1 ¾ | ounces |
almonds
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.7 | ml/g |
semi-sweet chocolate
null, null |
|
| 125.2 | ml/g |
butter, unsalted
|
|
| 125.2 | ml/g |
powdered sugar
|
|
| 177 | ml |
cointreau
plus not quite 2 tablespoons |
* |
| 45 | ml |
orange marmalade
|
|
| 1 | x |
powdered sugar
for shaping |
*
|
| 50.6 | ml/g |
almonds
chopped |
|
Directions
Break chocolate into pieces and put into heavy bowl on top of double boiler filled with hot water.
In another bowl, cream butter and confectioners' sugar.
Gradually stir in marmalade, Cointreau and melted chocolate.
Cover bowl with baking parchment and refrigerate for 20 minutes.
Dip your hands into confectioners' sugar prior to shaping truffles.
Scoop out a small chunk of the chocolate mass (about ½ teaspoonful) and roll into a ball between your hands.
Press into chopped almonds, and then roll once more, making sure that the truffles are totally covered with almonds.
Place into candy cases and store in a cool place.
