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Orange Truffles from the Farmhouse

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“Altho' a bit putzy to make, they are definitely worth the effort! The burst of citrus is a surprise; change the extract and have a whole 'nuther flavor. Credit goes to Reiman's *Best of Country Cooking 2003* for the original recipe. HEADS-UP: Cooking time includes CHILLING time.”
READY IN:
1hr
SERVES:
48
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

  • 3 cups semisweet mini chocolate chips, divided (plus 2 T)
  • 23 cup whipping cream
  • 2 tablespoons butter (no substitutes)
  • 1 teaspoon orange extract
  • 2 tablespoons shortening
  • 13 cup vanilla chip (white)

Directions

  1. Place 1 cup, plus 2 T. choco chips in blender; process about 30 seconds (some of the chips won't pulverize).
  2. In a small bowl, zap cream and butter on high in microwave until ALMOST boiling.
  3. While blender is running, GRADUALLY pour in hot liquid AND EXTRACT over choco chips--steady stream, continue processing until smooth.
  4. Pour out of blender into bowl; chill for 20-30 minutes (firm); roll into 1-inch balls; set aside.
  5. Line a cookie sheet with waxed paper; set aside.
  6. In microwave, zap shortening & remaining choco chips for 1 minute, stir; then in 10-second intervals until melted; stir until smooth.
  7. Dip truffle balls into chocolate; place on waxed paper to harden.
  8. In a zippered baggie, melt vanilla chips for 15 seconds, squeeze to smooth; continue at 5-second intervals.
  9. With a very sharp scissors, cut a small hole in one corner of the bag. Drizzle elegantly over truffles.
  10. Store in covered container, refrigerated.

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