Orange Spiced Chocolate Truffles

Orange Spiced Chocolate Truffles

These truffles are so rich and divine that they are actually named after the fungus truffle; which is one of the most expensive ingredients in the kitchen. Leave it to the French to take a brown something from the ground and make it expensive, lol. Actually the chocolate truffles are named after the truffles fungus because of the resemblance in the cooking process. Lightly spiced with the third most expensive ingredient in the world, Cardamom, these will awaken your tastebuds for sure.

Ingredients:

  • 1 cup heavy cream
  • 12 ounces semisweet chocolate chips
  • 1/2 cup confectioners sugar
  • 2 tablespoons orange blossom water
  • 1 teaspoon ground cardamom
  • 1/2 cup each of finely chopped nuts of your choice

Directions:

  1. In a small sauce pan, whisk together cream, cardamom, sugar and orange blossom water.
  2. Bring to a simmer and set aside.
  3. In a heat safe bowl place the chocolate chips in and pour cream mixture over. Slowly stirring with a spatula until smooth.
  4. Set aside until cool, place in freezer for 30 minutes or just hardened enough until it is malleable.
  5. Scoop into 1 inch balls and roll into nuts. Place on wax paper and freeze.
  6. Best served frozen as they will not harden completely through.

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Sablé de Chocolat (Algerian Chocolate Cookies)

Sables de Chocolat I previously made the original French Sablé which was a vanilla based cookie with jelly and powdered sugar but this cookie is for all the chocolate lovers. This cookie is light and buttery just like a shortbread yet rich in velvety chocolate. If Fererro Rocher was a cookie, this would be it.

Ingredients:

  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup butter (room temperature)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon nutella spread
  • 1 tablespoon water

To Decorate:

  • nutella spread
  • hazel nuts chopped (optional)

Directions:

  1. In a large bowl sift cocoa into flour add baking soda and mix.
  2. Add in sugar and vanilla.
  3. Fold in butter and mix quickly. The mixture will appear crumbly. Work the dough as little as possible. If the dough is not wet enough add tablespoon of water, if too sticky add a bit of flour.
  4. Let sit in fridge for 15 minutes.
  5. Preheat oven to 350°F
  6. Roll dough out onto a floured surface, making sure to flour the rolling pin as well, to 1 cm flat.
  7. Cut out cookies and place onto parchment paper on a cookie pan.
  8. Sprinkle lightly with sugar.
  9. Bake for 10 minutes.
  10. Remove from pan onto cooling rack and decorate accordingly.

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