Wild Orange Essential Oil Truffles

8 ounces dark chocolate chopped

6 ounces heavy cream

2-3 drops wild orange essential oil dark chocolate candy coating for dipping or unsweetened cocoa powder for rolling

Using a microwave or double boiler, melt together the dark chocolate and heavy cream until smooth and shiny. If using the microwave, start with 1 minute at 50% power, stir. Add additional 20 second intervals as needed at 50% power, stirring after each.

Flavor your warm ganache with essential oil to taste. Keep the flavor mild as it will develop as the ganache sets.

Allow the ganache to set for a few hours at room temperature or about 30 minutes in the refrigerator. You’re looking for a consistency still easy to scoop and roll.

Using a small cookie scoop or tablespoon measuring spoon, scoop out the truffles and quickly roll into balls. If rolling in cocoa powder, roll in the cocoa powder, shaking off any excess and refrigerate. If you are dipping the truffles, place the ganache balls in the refrigerator while you melt the dark chocolate candy coating using the microwave or double boiler. Remove the truffles a few at a time from the refrigerator and dip into the candy coating using a fork, remove any excess then set on wax paper until the candy coating is dry. Dipped truffles can be stored at room temperature or refrigerated.

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Secret Tip: Add a few chocolate chips to the top of the brownies right after it comes out of the oven. Once the chips have melted you can spread them with a soft spatula to cover the top of the brownies. This will seal in the moisture and makes it last longer. Store in refrigerator to lengthen shelf life.
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