ORANGE TRUFFLES (GF)

 

December 19, 2016

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Orange Truffles, rich and citrusy, gluten-free and no-bake will wake your senses deep in the afternoon. Refreshing, delightful orange will change your attitude. One will be enough. They make great gifts. Be sure to leave me your comments below.

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Ingredients

(45) 2" truffles

Print Recipe

Grams

Ounces

Volume

TRUFFLE INGREDIENTS

250 grams good quality white chocolate , finely chopped
1 teaspoon of orange oil
42.5 grams unsalted butter, room temperature
3 tablespoons cream, room temperature

TRUFFLE COATING INGREDIENTS

½ cup of orange sanding sugar
⅛-¼ teaspoon citric acid
⅛ teaspoon vanilla sugar (optional)

 

TRUFFLE INGREDIENTS

8.8 oz good quality white chocolate , finely chopped
1 teaspoon of orange oil
1.5 ounces unsalted butter, room temperature
3 tablespoons cream, room temperature

TRUFFLE COATING INGREDIENTS
½ cup of orange sanding sugar
⅛-¼ teaspoon citric acid
⅛ teaspoon vanilla sugar (optional)

 

TRUFFLE INGREDIENTS

1 1/4  good quality white chocolate , finely chopped
1 teaspoon of orange oil
3 tablespoons unsalted butter, room temperature
3 tablespoons cream, room temperature

TRUFFLE COATING INGREDIENTS

½ cup of orange sanding sugar
⅛-¼ teaspoon citric acid
⅛ teaspoon vanilla sugar (optional)

 

Instructions

MIS-EN-PLACE FOR THE TRUFFLES

  • What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
  • Measure the white chocolate in a small saucepan, or a bowl suitable for the microwave.
  • Measure the butter and bring room temperature.
  • Measure the cream and take the chill out in the microwave.

ASSEMBLING THE TRUFFLES

  • Melt the white chocolate either on the very lowest setting of your stove top, or in microwave in 7-15 second intervals, stirring between each blast.

While chocolate before it’s melted.
While chocolate before it’s melted.

  • It's important not to overheat the chocolate because it will separate.

Melting white chocolate.
Melting white chocolate.

  • Once the chocolate is melted and smooth, add the softened butter and stir until completely melted.
  • Then add the warm cream and stir until incorporated.
  • Then add the orange oil.

White chocolate, butter, cream and orange oil.
White chocolate, butter, cream and orange oil.

  • NOTE: If by chance the ganache separates and the butter fat rises to the top, don't panic. Warm a few tablespoons of low fat milk, or milk diluted with warm water and add 1 tablespoonful at a time. Whisk thoroughly after each addition. As long as you haven't burned the chocolate, then the ganache should re-emulsify perfectly.
  • Let the chocolate sit until firm enough to roll in a ball, overnight is okay.

Cooled and firm white chocolate mixture.
Cooled and firm white chocolate mixture.

  • You can refrigerate the ganache for short amounts of time, but not for too long or it might crumble and crack as you roll.

White chocolate firm enough to roll into a ball.
White chocolate firm enough to roll into a ball.

  • Prepare the coating by mixing the sanding sugar, citric acid, and the vanilla sugar and setting it on a tray or plate for easy rolling.
  • I weigh each truffle to be 16-18 grams so that they will be the same size. Alternately, you can scoop the truffle dough with a #40 size scoop or any other size you prefer.
  • Gently roll each truffle between the palms of your hands. Your hands will warm the surface so that the coating will stick to it nicely.

Orange Truffles with the sugar coating.
Orange Truffles with the sugar coating.

TIPS ON ROLLING VERY ROUND TRUFFLES

  • Rolling truffles between your palms (in the typical style) usually produces pointy truffles. A gentle hand is really the secret here. You might want to try rolling them gently forward and backwards on a countertop, or gently rolling them between your palms in one direction then the other. Gentle is the key here.

SECOND COAT OF SUGAR

  • Once all the truffles are rolled, then refrigerate the tray for 5 minutes.
  • Then take each truffle roll them again to smooth them out.

Smoothing and rolling the final shape.
Smoothing and rolling the final shape.

  • It's okay if the sugar embeds itself into the truffle. Roll again in the sugar coating. The second coat should slightly darken and be more even than the first.

Rolling the truffle for the second time.
Rolling the truffle for the second time.

Orange Truffle: The Finer Cookie.
Orange Truffle: The Finer Cookie.

NOTE FOR SUCCESSFUL TRUFFLES

It is important to pay attention to the temperature of all the ingredients. Adding cool cream to warm white chocolate would be disastrous, and would force you to put the chocolate back on the heat or back in the microwave. It's also important to be careful of the order in which you add the ingredients. Be sure to add the cream las

TAGS:  orange   gluten free       LABELS: Chocolate  Gluten Free  Low Sugar  No Bake  Citrus 

Comments

10 Comments

Pierre Charbonneau   2017-10-05

Not as much a cookie but a simple ticket straight to heaven… Sweet, flavory and so pretty!

Kimberlie 2017-10-07

You make me laugh. Just two to three bites of deliciousness.

Terri   2017-05-15

I made these for Mother's Day and I used raspberry flavoring with a raspberry sanding sugar. They were a big hit with the Moms! The raspberry color was so pretty and the flavor soft - perfect with a white chocolate. I would make these again. So easy and so pretty.

Kimberlie 2017-05-20

Orange Truffles made into Raspberry Truffles! Love it. What a great idea. I bet they were beautiful. So happy they turned out well for you!

Terri   2017-05-12

What can I substitute for the vanilla sugar?

Kimberlie 2017-05-14

The vanilla sugar is optional. It mixes in with the sanding sugar and citric acid.

Esined   2017-03-04

Thank you for this recipe Kimberlie! I made these last week, and they were fun to make and a very nice treat! I love the burst of orange. I found all of the ingredients that I needed at Bulk Barn, including the orange oil and citric acid.

Kimberlie 2017-03-04

Bulk Barn! Good to know. I'm asked all the time where to pick up the citric acid and citrus oil. Happy you made these Orange Truffles and enjoyed them. Good news.

Terri   2017-02-17

Oh! Thank you for the tip Kim! Will check all of that out! This recipe looks like a great one to springboard with different flavors and colors!

Terri   2017-02-06

I'm wondering if these can be made with pink or red for valentine's day? With a raspberry flavoring? Where can I purchase the citric acid? Can I use any kind of colored sugar?

Kimberlie 2017-02-06

Hi Terri, I've made these truffles with peppermint extract rolled in red and white sugar and another batch with lemon oil, rolled in yellow sugar. The peppermint truffles were delightful. Of course, raspberry will be good and any color sugar would work well. Try to find course sanding sugar as it'll provide good texture. Where to find the citric acid? I ordered mine from amazon.ca. Or try the health food store in the mall where you work. I bet they have it. They're very comprehensive. Michaels or The Kitchen Jukebox will have sanding sugar. The Kitchen Jukebox is in Laval. Very cool place.

Fran   2017-01-07

The combo of chocolate and orange...pure heaven!! Thank you

Kimberlie 2017-01-07

You're welcome. Classic combinations like this never get old. Always excellent. Thanks for your comment.

Kristina   2017-01-07

Oh, these look sooo good! Dangerous to have around, I bet.

Kimberlie 2017-01-07

Certainly. I found it difficult to eat more than one. They're fairly rich. Thanks for your comment.

Michele H   2017-01-07

That is perfection! Looks delicious.

Kimberlie 2017-01-07

Thank you Michele. Hopefully you have a chance to make them. You won't be disappointed.

faithy   2017-01-07

Sooo pretty!!! And bet it taste delicious too!

Kimberlie 2017-01-07

Thanks Faithy.

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ORANGE TRUFFLES (GF)

(45) 2" truffles

Ingredients
Instructions

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