Orange Fruit Nut Truffles Recipes

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FRUIT AND NUT TRUFFLES (SUGARPLUMS)



Fruit and Nut Truffles (Sugarplums) image

This recipe is from "Making great candy" cookbook. This is not a confectionary item, more like a fruit mince truffle. They are delicious and remind you of Christmas, a simple homemade gift idea. If no food processor is available to you, use a large bowl and metal spoon, be sure to chop all you ingredients very small. I like to use kitchen sheers rather than a knife for dried fruit, which can be sticky and stick to the knife.

Provided by cookingpompom

Categories     Fruit

Time 4m

Yield 25-35 truffles, 10 serving(s)

Number Of Ingredients 9

1/4 cup honey
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons orange zest
2 cups finely chopped toasted almonds
1 cup finely chopped dried apricot
1 cup finely chopped dried dates
1/4 cup caster sugar, for rolling (superfine sugar)

Steps:

  • .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
  • With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
  • Store in an airtight container for upto 2 weeks.
  • Makes 25 - 35 truffles.

Nutrition Facts : Calories 284.3, Fat 14.6, SaturatedFat 1.2, Sodium 3, Carbohydrate 37.5, Fiber 5.4, Sugar 29.6, Protein 6.7

CHOCOLATE-ORANGE TRUFFLES WITH ALMONDS



Chocolate-Orange Truffles with Almonds image

Provided by Michael Rosloff

Categories     Candy     Liqueur     Chocolate     Dessert     Wedding     Orange     Almond     Chill     Party     Bon Appétit     Maryland     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 25

Number Of Ingredients 5

3/4 cup whipping cream
12 ounces semisweet chocolate, finely chopped
2 tablespoons Grand Marnier or other orange liqueur
1 1/2 tablespoons grated orange peel
1 1/4 cups almonds (about 6 ounces), toasted, finely chopped

Steps:

  • 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.

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