Dark Chocolate And Orange Cream Candy Recipes

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DARK CHOCOLATE ORANGE TRUFFLES



Dark Chocolate Orange Truffles image

I love chocolate truffles, so you can imagine my delight when I came across the recipe for these dark and decadent confections. The hint of orange makes them deliciously different from other candies. -Theresa Young, McHenry, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2-1/2 dozen.

Number Of Ingredients 4

1 package (12 ounces) dark chocolate chips
3/4 cup heavy whipping cream
1 teaspoon orange extract
1/3 cup sugar

Steps:

  • In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 2mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

DARK CHOCOLATE ORANGE TRUFFLES



Dark Chocolate Orange Truffles image

The original recipe came from an old Canadian Living Christmas Book. I've made a few variations of these for Christmas gatherings and they're very popular. I've always used Bernard Callebaut's dark baking chocolate but I'm not sure if it's available anymore. Semi-sweet bakers chocolate can be substituted in place of the dark. Preparation time is approximate as it has been awhile since I made these, and does not include chill time.

Provided by Just_Ducky

Categories     Candy

Time 1h10m

Yield 50 truffles, 50 serving(s)

Number Of Ingredients 7

250 ml whipping cream
250 g dark chocolate, chopped
25 ml frozen orange juice concentrate, substitute your favourite orange liqueur
15 ml orange zest
250 ml icing sugar, sifted
375 g dark chocolate, chopped
250 ml unsweetened cocoa powder, sifted

Steps:

  • FILLING.
  • In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
  • Stir in 250 g of chocolate pieces until smooth, stir in orange juice concentrate and orange zest.
  • Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
  • Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
  • Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
  • Cover and refrigerate for 30 minutes or until firm.
  • Sift icing sugar into a pie plate.
  • Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
  • Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
  • COATING.
  • In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
  • Remove from heat, let cool slightly.
  • Sift cocoa into a pie plate.
  • Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
  • Place balls in cocoa.
  • Using two clean forks, roll truffles in cocoa and refrigerate on wax paper-lined baking sheet until hardened.
  • Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
  • Can be refrigerated for up to 1 week or frozen up to 3 months.

ORANGE CHOCOLATE MELTAWAYS



Orange Chocolate Meltaways image

The terrific combination of chocolate and orange makes these some of the best truffles I've ever had. As holiday gifts, they're showstoppers. I have little time to cook, but when I do, I like to "get fancy." In this case, "fancy" doesn't have to be difficult. -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 9

1 package (11-1/2 ounces) milk chocolate chips
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon grated orange zest
2-1/2 teaspoons orange extract
1-1/2 cups finely chopped toasted pecans
COATING:
1 cup milk chocolate chips
2 tablespoons shortening

Steps:

  • Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

VALENTINE'S DAY ORANGE CHOCOLATE CREAMS



Valentine's Day Orange Chocolate Creams image

Your valentine is going to love these on Valentine's Day or any of the other 364 days. This treat tastes (and looks) like it came from an expensive candy store, but they're pretty easy to make at home! The orange flavor is just right - not overpowering. The Crew and I couldn't get enough of these! You may need to add a bit more...

Provided by Anthony Nicometi Jr

Categories     Candies

Time 20m

Number Of Ingredients 8

2 1/2 c confectioners' sugar
1 1/2 Tbsp corn syrup
1 1/2 Tbsp water
1 1/2 Tbsp butter (cubed)
1 tsp orange extract or oil
1/2 tsp vanilla extract
1 1/2 c dark or milk chocolate (preference)
orange food coloring to desired color

Steps:

  • 1. Prepare the cream filling. Combine confectioners' sugar, corn syrup, water, butter, both extracts, and food coloring until combined and has formed a sticky consistency.
  • 2. Wrap in a sheet of cling wrap and pop in the freezer. Allow to chill for 30 minutes.
  • 3. Melt your chocolate over a double boiler in order to melt completely. (If chocolate is too thick, at a teaspoon of vegetable shortening to thin out slightly.)
  • 4. Cut your filling to desired Shape and size. Roll to desired thickness. Once cut, return to the freezer for 10-15 minutes.
  • 5. Dip in chocolate, and set on parchment or a silicone mat to set and harden.
  • 6. Once hardened, commence eating and enjoy responsibly. ;)

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