Orange and Rum Chocolate Truffles
- Preparing Time: 1 hour
- Total Time: 3 hours
- Served Person: 24
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup heavy cream
- 1 t maple syrup
- 2 ounces semisweet chocolate
- 6 ounces bittersweet chocolate
- 3 tablespoon butter cool room temp. never melted.
- 1 teasp vietnamese cinnamon
- 2 dash cayenne pepper
- 1 teaspoon rum flavor or sub dark rum if you've got it
- 1 teaspoon orange extract gran marnier or b&b work also
- 1 peel orange fukushu kumquat
- 1 teaspoon juice or any unsweetened o.j.
- 4 tablespoon cuben spice (optional)
- Carbohydrate 6.08589622543693 g
- Cholesterol 7.2093489642962 mg
- Fat 5.19347984444533 g
- Fiber 0.561620630093178 g
- Protein 0.464802168630885 g
- Saturated Fat 3.15985186115873 g
- Serving Size 1 1 Serving (14g)
- Sodium 12.2325973140304 mg
- Sugar 5.52427559534375 g
- Trans Fat 0.273106812018585 g
- Calories 68 calories
As a housewife, I'm always looking for ways to make my family's favorite treats healthier without sacrificing flavor. These Orange and Rum Chocolate Truffles are the perfect example. They're rich and decadent, but they're also made with real fruit and spices, so they're a healthier alternative to traditional chocolate truffles.
\The secret to these truffles is in the combination of orange, rum, and spice. The orange and rum give the truffles a bright, citrusy flavor, while the spices add a warm, cozy touch. The result is a truffle that's both refreshing and indulgent.
\These truffles are also incredibly easy to make. They only require a few simple ingredients, and they can be made in just a few minutes. So if you're looking for a delicious and healthy treat to satisfy your sweet tooth, give these Orange and Rum Chocolate Truffles a try.
\Happy baking!
Step-by-step
- Combine heavy cream, maple syrup, cinnamon, salt, and cayenne powder in a 1-quart saucepan over low heat.
- Stir in rum, orange, and vanilla. Add the entire peel of 1 Fukushu orange kumquat, and a teaspoon of the juice.
- Stir mixture and bring to a rolling boil.
- Place chocolate portions in a food processor or blender. Add the boiling Cream Mixture and blend together.
- Add butter and blend for silky consistency.
- After blending, place the truffle dough in a shallow container. Cover and refrigerate for 2 hours.
- Use a 1-ounce scoop or Mellon baller to portion the chilled dough.
- Layer truffles with wax or parchment paper in your storage container and store in the freezer.
- Remove 5 minutes before serving.
