I posted earlier about a variation on a theme from a wonderful – and simple – recipe for chocolate truffles. The earlier variation was Peanut Butter Frangelico Truffles.
Truth be told, I made a lot of truffles today. Three batches, actually. I had a big ol’ truffle party in the kitchen, with chocolate dripping everywhere and smudged on my cheeks, too. In addition to the peanut butter richness I posted earlier, I made the recipe exactly as written by The Irreverent Kitchen, and then an á l’orange version to utilize some of our 2016 citrus crop.
We are in truffle high cotton here at Glover Gardens.
To make the Truffles á L’Orange, follow the simple and wonderful recipe from The Irreverent Kitchen, using Cointreau where it calls for a liqueur, and adding 1 tsp. of grated orange zest. Then roll them in either cocoa or powdered sugar. Of all the variations I created today, these had the most sophisticated taste.
References
- Irreverent Kitchen Truffle Recipe
- Glover Gardens Kitchen Peanut Butter Frangelico Variation
- Our 2016 Citrus Story
- Decadent Chocolate Orange Pots (because truffles are not the only beautiful marriage of chocolate and oranges)
Copyright 2017, Glover Gardens Cookbook
