Dark Chocolate Orange Raisin Truffles
Dark Chocolate Orange Raisin Truffles might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and dairy free recipe has 127 calories, 1g of protein, and 7g of fat per serving. This recipe serves 20 and costs $1.12 per serving. It is brought to you by Garnish with Lemon. From preparation to the plate, this recipe takes roughly 45 minutes. 108 people have made this recipe and would make it again. A mixture of semisweet chocolate, raisins, orange liqueur, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 18%, this dish is rather bad. Dark Chocolate Orange Truffles, Chocolate Raisin Truffles, and Rum raisin chocolate truffles are very similar to this recipe.
Servings: 20
Ingredients:
5 ounces bittersweet chocolate, coarsely chopped
¾ teaspoon vegetable shortening or coconut oil
1-2 tablespoons orange liqueur
Orange zest/peel, optional
¼ cup chopped California Raisins
8 ounces semisweet chocolate, coarsely chopped
Equipment:
blender
bowl
sauce pan
baking sheet
Cooking instruction summary:
Place raisins and liqueur in a small bowl and let set for 15-20 minutes. Pulse in a blender until smooth and set aside.Combine chocolates and heavy cream in a medium saucepan. Warm over medium heat, stirring constantly until chocolate is melted and smooth. Let cool slightly before stirring in raisin mixture. Allow truffle filling to come to room temperature and then chill in refrigerator for up to 2 hours.Remove truffle filling from the refrigerator. Working quickly, scoop out truffle filling and roll into balls with your hands (size is up to you). Place truffles on parchment lined baking sheet. Refrigerate for another 30 minutes or overnight.Melt remaining chocolate and shortening in a small saucepan until smooth. Allow to cool slightly. Dip truffles into chocolate coating and return to parchment lined baking sheet. Garnish with orange zest, if desired.
Step by step:
1. Place raisins and liqueur in a small bowl and let set for 15-20 minutes. Pulse in a blender until smooth and set aside.
2. Combine chocolates and heavy cream in a medium saucepan. Warm over medium heat, stirring constantly until chocolate is melted and smooth.
3. Let cool slightly before stirring in raisin mixture. Allow truffle filling to come to room temperature and then chill in refrigerator for up to 2 hours.
4. Remove truffle filling from the refrigerator. Working quickly, scoop out truffle filling and roll into balls with your hands (size is up to you).
5. Place truffles on parchment lined baking sheet. Refrigerate for another 30 minutes or overnight.Melt remaining chocolate and shortening in a small saucepan until smooth. Allow to cool slightly. Dip truffles into chocolate coating and return to parchment lined baking sheet.
6. Garnish with orange zest, if desired.
Nutrition Information:
covered percent of daily need
