|Orange Basil Chocolate Truffles|
Recipe by Robin
Three years ago today I was married after an 11-year courtship. But something even more amazing happened that day. Kelly, my maid of honor, brought 250 truffles that she had made herself to the wedding. Her husband James assembled the commemorative boxes and they packed up one raspberry and one coffee truffle for each guest. She offered to make them along with her other maid of honor tasks like organizing the shower, shopping for dresses, finding cheap flower source, giving the toast, and being my go-to person for staying somewhat sane while planning all the details.
Not only did Kelly make 250 truffles in two flavors, she also hand-dipped them all in chocolate. Because this is my first foray into truffle making, I’ve finished them by rolling in cocoa, which is simplest and fastest. In future posts I’ll be experimenting with dipped truffles, and maybe truffles rolled in roasted nuts.
|Quality Ingredients Make Quality Truffles|
|Rolling the Truffle, Part 1|
|Rolling the Truffle, Part 2|
|Rolling the Truffle, Part 3|
Happy Anniversary to my sweetie Bruce, and thanks again to Kelly for helping me with truffle advice while I was developing this recipe.
Makes 2 ½ - 3 dozen, depending on size
12 oz high quality chocolate
1/2 cup heavy whipping cream
1/4 C packed chopped basil leaves (or more)
3 tbsp. unsalted butter, cut up into pieces
1 tsp. grated orange zest
1/4 cup powdered cocoa
Put chocolate chips or chopped chocolate into heatproof bowl.
Put cream and basil in small heavy saucepan. Bring to boil over high heat, stirring constantly and pressing the basil so it becomes limp and releases its flavor. Remove from heat, cover, and let steep 30 minutes or more.
Strain cream into a measuring cup with a tea strainer, pressing cream out of leaves. Check to see that you have at least ½ cup of cream, if not, top up to ½ cup. Reheat cream to the boiling point over medium heat. Pour over the chopped chocolate. Stir vigorously for several minutes until the mixture becomes satiny and glossy.
If chocolate stops melting despite your vigorous stirring, you can microwave it for 10 seconds, then stir vigorously again. Repeat if necessary, but don’t overheat.
Add butter and orange zest, stir till smooth.
Scrape down bowl so chocolate is in a glob, ready to be scooped into truffles when cool.
Put in refrigerator 30 – 60 minutes, until firm enough to hold shape when you scoop it out. Meanwhile, sift the cocoa onto a plate in a uniform layer.