A quick reminder that the deadline for Go Ahead Honey, it’s Gluten Free! is coming Monday 24rd of March. So there is still some time to enter your gluten-free baked children’s birthday treat!
Even though the truffles above are gluten-free they are not baked and not eligible for the event. However…they are eligible for this month’s SHF hosted by Danielle of Habeas BrÃ»lÃ©e. I made these orange truffles a while back as birthday presents for two girlfriends of mine. I was too quick trying to roll the ganache into truffles but I was pressed for time so it had to be done anyway. I used a round spoon to scoop out balls and dipped them into melted chocolate. The fact that the melted chocolate was warm (I know, this is logical) made the ganache balls turn into ‘shape shifters’. So halfway dipping I stopped and just threw the truffles into the cocoa powder without dipping. At the time I already knew that it was a short-term solution. Not dipping and rolling in cocoa powder makes for cocoa powder saturated with fat and that makes for less appetizing looking truffles. So I made one plate with dipped ‘free form’ truffles. Their appearance wasn’t great but at least they were covered in chocolate which gave them a bit of a bite and the cocoa powder stayed fresh. The non-dipped truffles went onto a second plate. At first the non-dipped truffles looked better but of course by the time I gave the truffles away the cocoa powder started getting saturated with fat and became dark. The ones in the picture are fresh undipped ones btw. The ‘shape shifters’ were less photogenic 😉
Although the truffle making didn’t go all that well, they did taste good! I mean, what can go wrong with a combination of bittersweet chocolate, whipping cream, butter, orange and honey?
Also wanted to let you know that I have two exams in the near future so I won’t be baking and posting a lot from now till 4th April.
250 g (8 oz) bittersweet chocolate, finely chopped
30 g butter
1 tbs honey
250 ml (1 cup) whipping cream
zest of 1 orange
Place the chocolate, butter and honey in a heat-proof bowl.
Heat the cream with the orange until just simmering. Let it steep for 30 minutes. Strain through a fine meshed sieve into a measuring cup. Press onto the orange with the back of a spoon to get more flavour out of it.
Fill up the measuring cup until you have 250 (1 cup) again. Reheat the cream. Pour the cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Allow to come to room temperature for a several hours until firm enough to roll. Chill for some time if necessary.
cocoa powder, sifted
400 g (14 oz) bittersweet chocolate, finely chopped
Put a piece of baking paper on your working surface to put the truffles on.
Put the cocoa powder in a bowl.
Scoop out balls with a melon baller. Roll between your hands to make a smoother ball. Place on the baking paper.
Melt the chocolate au bain marie (or in the microwave). Allow it to cool down (if necessary) to 40Â°C (104Â°F). Place a ganache ball on a fork, submerge the ball in the chocolate. Use a spoon to cover the top with chocolate. Tap the fork a few times on the bowl and slide the bottom of the fork over the lip of the bowl to remove excess chocolate. Tip the truffle in the cocoa powder and use your hand to move it around covering it completely with cocoa powder. Place the truffle onto the baking paper. Repeat with all the truffles.