Aren’t we lucky? Today is National Truffle Day. An entire day dedicated to the delights of the Candy Truffle. Truffles have been rumored to have been around in the Chocolatiere World since the Christmas holidays of 1895. However; it was an accident in the kitchen of French Chef Auguste Escoffier sometime in the 1920’s that has given us the Truffles we know and love today. As the story goes, one of his apprentices was attempting to make a pastry cream. He accidentally poured the hot cream into a bowl containing chunks of chocolate rather than the intended bowl of sugared egg mixture. As the chocolate and cream mixture cooled, he found that he could work the chocolate paste with his hands to form a bumpy ball. After rolling his new creation in a cocoa powder, the apprentice was struck by the resemblance to the luxurious truffles of the French region of Périgord and the Piedmont area of Italy. Hence the name.
While these Creamsicle Truffles might not look like the typical truffle, they are still a Ganache center rolled in a coating. At their heart, they are a truffle. Besides, these are some of the easiest Truffles to make.
Orange Liqueur Creamsicle Truffles
1/4 cup Butter
Zest of 1/2 Orange
3 tablespoons Heavy Cream
1 cup White Chocolate Chips
1/2 teaspoon Orange Liqueur (Curacao, Triple Sec or Grand Marnier)
Orange Food Coloring Gel
1/2 cup Powdered Sugar
Note: Orange Liqueur can be replaced with Orange Extract to make this a without alcohol.
Pour white chocolate chips into a mixing bowl. Set a fine mesh sieve over the bowl, set aside with a rubber spatula nearby.
In a small saucepan over low heat, add the butter and orange zest. Melt the butter while stirring zest into the melting butter.
Add cream, increase heat to scald the mixture. Immediately pour hot cream mixture through the sieve over white chocolate chips using the rubber spatula to press zest against sieve to release orange oils into mixture. Allow mixture to rest 1 minute.
Add Orange Liqueur and food coloring to white chocolate chip mixture. Stir until smooth and desired color has been reached.
Cover mixture and refrigerate until firm enough to handle, about 2 hours. Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar.
Freeze truffles 20 minutes and then they are ready to enjoy.
Store truffles in refrigerator as they will soften at room temperature or freeze for up to 1 month.
Inspired by Cooking Classy