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Chocolate Orange Truffles

Reviewed: Dec. 9, 2010
This recipe is delicious. I made them for my mom because her favorite thing is orange and chocolate. Be patient with this recipe. Here are some things I did to alter it that work wonderfully: 1. Get the most use out of the orange you bought by zesting 1 teaspoon like the recipe calls for, and additionally peeling a little more than a dozen flakes with the peeler to use as decoration at the end. Instead of using liqueur, I used juice from the orange, reserving what's left for the decoration at the end as well. 2. Add at least an extra tablespoon of orange juice to the filling, maybe even 1 1/2 like I did. It makes them more orangey. 3. I added a little under 1/2 cup of powdered sugar to the filling. It helps with the bitter flavor and makes it sweet. 4. I used olive oil instead of vegetable oil for the chocolate coating, this works well. 5. After I dipped all the filling in chocolate, I re-heated the remaining chocolate and added 3/4 cup of powdered sugar and 2-3 tblspns of orange juice (I should have used the leftover juice, but I accidentally threw it out.) I dipped my fork in to the mixture once it was mixed smooth, and drizzled it over the top of the truffles. In the drizzle, on top of each one, I placed an orange zest flake set aside form the beginning. They turned out magnificently.
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