Truffle Au Cointreau
|Oranges||2 , juiced and zested|
|Sugar||1 Ounce (25 Gram)|
|Double cream||4 Ounce (100 Gram)|
|Plain couverture||4 Ounce, chopped (100 Gram)|
|Milk couverture||10 Ounce, chopped (100 Gram)|
|Candied orange peel||2 Ounce (50 Gram)|
|Unsalted butter||2 Ounce (50 Gram)|
|Tempered milk couverture||4 Pound (1 3/4 Kilogram, For Dipping)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
1 In a pan, add orange juice, zest and sugar;boil for about 2 minutes.
2 In a thick-bottomed pan, add the cream and bring to a boil. Leave for 1 minute.
3 Over moderate heat, add the chopped couverture to the cream, and stir constantly until the couverture has melted.
4 Add in the cooked orange juice and zest, cointreau and orange peel.
5 Stirring constantly, add butter to get a thick and smooth cream.
6 Allow the mixture to cool.
7 On a grease proof, pipe in small mounds of the mixture.
8 Set aside to harden and shape into balls.
9 Roll the shapes in the hand with a little tempered milk couverture and replace on paper.
10 Set aside to set.(This thin coating gives the truffles the firmness needed.)
11 Plunge the set shapes in the tempered couverture and roll in cocoa powder.
12 Allow to set.
13 Remove rom the cocoa and shake off the excess.Serve