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.
For the longest time, I’ve been meaning to make the truffle recipe from the post by The Irreverent Kitchen. I didn’t get to it with my 2016 holiday baking, but finally had time today in advance of Valentine’s as a gift for the Grill-Meister. They were terrific!
Because it’s how I roll, I made two batches, one with the original and one with a variation – and it worked! The Grill-Meister loves peanut butter, and thus the Peanut Butter Frangelico Truffles were born.
Visit The Irreverent Kitchen for the original recipe, and if you’re interested in my variation, use Frangelico for the liquor, and add 1/2 cup peanut butter after the chocolate and butter are melted. Then dip them in melted dipping chocolate (the kind you would use to dip strawberries) and top with either sea salt or Heath Bar (toffee and chocolate) bits. I highly recommend making both the original and a variation – there’s never a problem having a double batch of chocolate truffles. (Some of ours are going to a friend’s house this evening as our contribution to dinner.)
We had a tiny dinner party last night and I took a chance by making a new dessert for the first time. If you’ve stumbled onto my About page, you’ll know that I’m just not much of a sweets enthusiast. But my risk-taking paid off and the Chocolate Orange Pots delighted the Grill-Meister and our guests, who gushed their appreciation:
This is the best thing I’ve tasted in a long, long time.
The recipe came to me by way of the Recipe Reminiscing blog. The author, whose moniker is TidiousTed, is doing a public service by resurrecting the ghosts of culinary classics. I found the recipe he posted for “Chocolate Orange Pots” when I was searching for interesting things to do with our just-harvested Glover Gardens orange crop.
I adjusted the recipe and made it my own, most notably using semi-sweet instead of plain chocolate and Cointreau instead of Curacao. I had tasted the Curacao before using it – thank goodness! – and found it to be cloyingly sweet and not very orange-y. The Cointreau has more of the slightly bitter tang of orange peel.
The recipe serves between 4 and 8 people, depending on how large you want the portions to be. It is very rich, but the orange zest provides a great balance to the mouthfeel of the chocolate and cream. We served shots of freshly squeezed orange juice alongside the dessert, and it was heavenly. If you have a need for an impressive, decadent, and yet relatively easy dessert for a dinner party, this one will not disappoint. Be sure and make it a few hours ahead of time so it can chill nicely.
Decadent Chocolate Orange Pots
Ingredients (serves 4 – 8)
6 oz. semi-sweet chocolate, broken into pieces, plus 1 tsp. grated semi-sweet chocolate
rind of 1 small orange, finely grated
3 eggs, separated and whisked lightly with a fork
3 tbsp. Cointreau
2 cups heavy cream, divided
1 tsp. vanilla
2 tsp. granulated sugar
juice of 1 orange
orange rind spirals
Melt the chocolate, either by stirring in a metal bowl over a pan of hot water, or by following the instructions on the package to melt in the microwave. Let cool slightly (removing from the pan of water if you used that method).
Stir in the orange rind, egg yolks and Cointreau. Stir well and set aside. Using a mixer, whip 1 cup of the cream until thick, then in a separate bowl, beat the egg whites until stiff. Fold the cream and egg whítes into the chocolate mixture. Pour into custard cups and chill.
Beat the other cup of cream with vanilla and sugar until it forms soft peaks and spoon it onto the chocolate pots after they are well chilled. Garnish with orange rind spirals and grated chocolate.