Boozy Orange Marmalade Truffles with Dark Chocolate

🧂 Ingredients

• ⅓ cup Dark chocolate
• ⅓ cup Orange marmalade
• 1¼ tablespoon Rum

  can be substituted with water or natural orange juice
• 1 teaspoon Glucose
• 21 Dark hollow spheres
• ⅓ cup Dark chocolate

  to seal the chocolates
• Minced almond slivers for rolling

  store bought or homemade with a food processor

Instructions

• 1 Weigh the glucose into a bowl suitable for the microwave and strain the orange
  marmalade directly into it.
• 2 Now heat this mixture in the microwave to 32 °C // 89.6 °F.
• 3 Then stir in the rum. If you want non-alcoholic chocolates, use water or natural
  orange juice instead of rum in this step.
• 4 Heat the dark chocolate in the microwave or a water bath to a maximum of 32 °C
  // 89.6 °F and stir in the fruit mixture.
• 5 Now place your chocolate hollow spheres on the kitchen table, ready to be filled
  in the next step.
• 6 Fill the chocolate-orange marmalade mixture into a piping bag.
• 7 Once the piping bag is filled, twist the wide end together to build up good
  pressure.
• 8 Fill up the hollow spheres with the orange ganache to just below the rim.
• 9 I recommend doing this slowly and gently, so there are no air spaces.
• 10 Place the filled hollow spheres in the refrigerator for 12-24 hours to
  crystallize.
• 11 After the cooling time, start tempering the chocolate. You can do this in a
  water bath or a tempering device.
• 12 First, you need to seal the chocolates. To do this, pour a small amount of the
  melted chocolate into a squeeze bottle and seal the opening with the chocolate
  with a small dot.
• 13 Place the sealed chocolates in the refrigerator for 10 minutes to allow the
  chocolate to set.
• 14 Prepare the minced almond slivers in a bowl next to your melted chocolate.
• 15 Prepare the chocolate paper cups or a sandwich paper to place the truffles after
  rolling.
• 16 Now take your sealed chocolates out of the refrigerator and take 1-4 chocolates
  in one hand.
• 17 Dip the fingers of the other hand into the melted couverture and coat and roll
  the 1-4 chocolates. Once you have them nicely coated with couverture, place them
  in the prepared bowl of almond slivers.
• 18 Move the bowl back and forth to roll the chocolates in the almond flakes evenly.
  Place them on a piece of greaseproof paper or directly in the cups afterward.
• 19 Keep doing so until all the pralines are coated and decorated with almond
  slivers.
• 20 Place them in the chocolate paper molds and store them in an air-tight
  container.

Nutrition Info