Chocolate-Orange Truffles with Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 25
- 3/4 cup whipping cream
- 12 ounces semisweet chocolate, finely chopped
- Carbohydrate 10 g(3%)
- Cholesterol 8 mg(3%)
- Fat 10 g(15%)
- Fiber 2 g(7%)
- Protein 2 g(4%)
- Saturated Fat 4 g(20%)
- Sodium 4 mg(0%)
- Calories 128
Preparation Line 8 x 8 x 2-inch baking pan with foil. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes. Using foil as aid lift chocolate block out of pan; place on work surface. Flatten foil at edges. Cut chocolate into 25 squares. Place nuts in small bowl. Press chocolate square into nuts, coating completely. Roll truffle between palms into ball. Repeat with remaining chocolate and nuts. Cover; chill until very firm, about 2 hours. Serve cold.
Preparation Line 8 x 8 x 2-inch baking pan with foil. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes. Using foil as aid lift chocolate block out of pan; place on work surface. Flatten foil at edges. Cut chocolate into 25 squares. Place nuts in small bowl. Press chocolate square into nuts, coating completely. Roll truffle between palms into ball. Repeat with remaining chocolate and nuts. Cover; chill until very firm, about 2 hours. Serve cold.
