Orange Truffles Recipe

2 oranges

1/2 c heavy cream

18 oz chopped semi-sweet (dark) chocolate, divided into 8 and 10

1/4 t cloves

cocoa powder for dusting

1 T vegetable oil

Grate the rind of one of the oranges coarsely and the other rind very finely. Put the COARSE rind in a saucepan with the cream and heat on medium until small bubbles form around the edges. Remove from heat and cover for 30 minutes. Melt 8 oz of chocolate. Return the cream briefly to heat to warm it and then pour through a strainer into a bowl. Add this cream and cloves to the chocolate. Add the FINE rind to this, cover and cool to room temperature. Once cool put this ganache in the refrigerator for 2-3 hours or until firm. Dust hands with cocoa powder and roll teaspoon-sized truffles into balls onto a prepared baking sheet. Put in freezer for 2 hours or until firm enough to dip in melted chocolate. Temper the remaining 10 oz of chocolate or melt with the vegetable oil. Dip the ganache balls into the tempered chocolate using two forks and replace on baking sheet. Put back in fridge for at least 30 minutes.

Notes:

• Be very careful with the cream! You don't want to overheat and burn it.
• The amount of chocolate is just a guideline. Feel free to use more or less in total, have a huge ganache center and barely any outer layer, or have the layers of equal size. It's up to you!
• The better quality the chocolate you use, the better texture your ganache and tempered chocolate will have. A really good chocolate will produce a creamy, smooth, thick ganache and a crisp, hard outer layer.
• Feel free to use different types of chocolate besides dark.
• Feel free to add more/less orange flavoring as you see fit!