Citrus Splash Truffles (White or Milk Chocolate)

Photo by Karolina Grabowska on Pexels.com

Citrus-Infused Cream Ingredients (makes enough for 2 batches)

  • zest of 2 oranges
  • zest of 1 lemon
  • juice of 2 oranges (approximately 1/2 – 2/3 cup = 5-1/2 oz)
  • juice of 1 lemon (approximately 2-1/2 tbsp)
  • 1 cup (8 oz) cream

Ganache Ingredients (per batch)

  • 1/2 cup citrus-infused cream
  • 13 oz ( g) white or milk chocolate (reduce chocolate to 12 oz if not adding balsamic), finely chopped
  • 1 tbsp (x ml) lemon-infused balsamic
  • 1 tbsp (x ml) orange-infused balsamic
  • 1 tbsp butter
  • 1/8 tsp salt

Coating Ingredients

  • 8 oz. (500 g) dark chocolate
  • candied orange and/or lemon zest (optional)*

Citrus-Infused Cream Instructions

  1. reduce juices in pot/pan
  2. add cream to reduced juice, stirring sides to pick up any reduced juice from the sides of the pan
  3. heat cream to boiling
  4. remove from heat
  5. add lemon and orange zest
  6. let steep at least 10 minutes
  7. optionally, warm cream a bit to make straining easier if the cream has totally cooled.
  8. strain cream to remove zest and any seeds
  9. divide citrus-infused cream into 2 parts (approximately 1/2 cup each)
  10. add enough cream to make each part 1/2 cup

Ganache Mixing Instructions (option 1 – add chocolate to warmed cream)

  1. heat cream with butter and salt until boiling
  2. add chopped chocolate to the bowl in which you have warmed cream
  3. mix just until chocolate is melted and the ganache is smooth
  4. add in balsamic vinegar
  5. mix until just until the ganache is smooth

Ganache Mixing Instructions (option 2 – add warmed cream to chocolate)

  1. heat cream with butter and salt until boiling
  2. add finely chopped chocolate to the bowl in which you have warmed cream
  3. mix just until chocolate is melted and the ganache is smooth
  4. add in balsamic vinegar
  5. mix until just until the ganache is smooth

Ganache Mixing Instructions (option 2b – add warmed cream to chocolate in food processor)

  1. finely chop chocolate in food processor
  2. heat cream with butter and salt until boiling
  3. add warmed cream into food processor
  4. process briefly (10-20 seconds), just until combined
  5. add balsamic vinegar
  6. process briefly, just until combined
  7. transfer to a container

Ganache Setting Instructions

  1. time permitting, let ganache sit until reaches room temperature then cover with saran
  2. time permitting, let ganache sit overnight at room temperature to set
  3. once the ganache has set you can store in fridge or freezer until you are ready to scoop and form truffle centres, this should not affect the ganache. Before scooping / forming truffle centres the ganache should be left at room temperature long enough so that it can be scooped.
  4. alternatively you can cover the ganache and cool immediately in fridge or freezer but it may affect texture a bit

Ganache Scooping Instructions

  1. scoop using size 100 (approximately 2 tsp) scoop onto parchment or waxed paper lined sheet
  2. gently shape scooped centres into spheres, remembering that truffles do not need to be perfectly round
  3. if the centres are quite soft, you may want to let them set a bit so that they are a bit easier to dip

Notes

makes 41 using size 100 scoop