So this week I didn't go anywhere. But I did have fun since it was my annual wine and chocolate pairing weekend. Since my family stuggles with chronic chocolate deficiency syndrome, this was actually a very healing weekend for me - ha!
So this weekend we paired three of our wines with three different choclates - two handmade and one from a commercial producer. The third pairing - our sweetest white wine with a chocolate truffle - ended up being the overall winner with the most votes for favorite pairing.
Ahem, I told a few folks that this truffle was my secret recipe. But let's be honest; I can't keep a secret to save my life. So here it is....my so-called "secret" recipe for double dark chocolate orange truffles. Pair this with a sweet white wine like PBV's Sweet River White or Wenwood's Faithful Vintage.
Double Dark Chocolate Orange Truffles
Ingredients:
2 bags dark chocolate chips
4 TBL heavy cream such as whipping cream
1 stick butter, cut into small slices
1 tsp orange flavoring
1 TBL vegetable shortening
Directions:
1.In a double boiler, melt 1 bag of chocolate chips and the butter. Stir in the heavy cream and orange flavoring until the mixture is smooth. Once everything is melted and mixed, pour into a bowl, cover with plastic wrap or wax paper, and refrigerate until firm.
2. Spoon out 1 tablespoon of chocolate mixture and form into a ball. Place onto a wax paper lined tray. Repeat until all the chocolate mixture has been formed into balls. Refrigerate again until firm. (P.S. - don't worry about perfect-looking balls...trust me, these will taste so wonderful, no one will care about how perfectly round these may be)
3. Meanwhile, melt the 2nd bag of chocolate in a double boiler along with 1 Tbl vegetable shortening. Keep the shortening nearby during this final stage, and if the chocolate begins to clump, lower the heat on the double boiler and stir in a bit more shortening to thin the chocolate again.
Once the choclate is melted roll the balls, one at a time, in the melted chocolate to coat. Use a fork to lift out the balls onto another tray lined with waxed paper. Once all the balls are coated, place in a refridgerator until hardened. Keep in an airtight container in the refrigerator for up to 5 days.
Hope you enjoy my not-so-secret recipe!
Happy Trills,
Katie
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