This is the perfect sweet little treat to put out for your guests. The best part is that they can be made in advance and placed in the freezer for up to one month. That alone makes them a perfect treat.
I had made a batch around the holidays once and put them in the freezer and wow did they come in handy. My Aunt from out of town called and asked to stop by because they were in the area. I pulled them out of the freezer placed them on a elevated pie plate and served with coffee. They were totally impressed.
I found this recipe years ago in a Christmas Cookie magazine. So glad I saved it. These petite little desserts are the perfect way to satisfy your sweet tooth.
How To Make:
These small truffle cups have a distinct orange flavor that comes from the zest and juice that is added. The best way to get a fine orange zest is to use a microplane.
It is not only great for zesting but also grating fresh nutmeg.
After placing the flour sugar and orange zest in the food processed you will want to process it until a fie meal is formed. Once this occurs then you will want to add your egg yolks and orange juice, process until it comes together.
I like to use a silicone mini baking cup cake tray because it is so much easier to remove them from the tray once cooked. I also use a small ice cream scoop to try to get the same amount each time. Pressing the dough around each mini cup is time consuming but well worth it. Once cooked they will be golden brown.
While these cups are cooling you will want to prepare your filling.
I use a Pyrex to microwave the heavy whipping cream, the orange flavor liqueur or orange juice ( I use orange juice because its always on hand ) and chocolate until it is smooth. I microwave my mixture in 30 second increments and stir after each one. When done I stir in the vanilla and place in the refrigerator to cool.
Once cooled I scoop out the smooth chocolate filling with a small ice cream scoop and fill each cup. When ready to serve I decorate with curled chocolate and candied orange peel. The recipe to follow.
I will list the ingredients for a single recipe but this is a great recipe to make a double batch. They go pretty quick.
INGREDIENTS:
- 1 1/2 Cups all purpose flour.
- 1/4 Cup sugar.
- 1 teaspoon finely shedded orange peel.
- 1/2 Cup cold butter cut into pieces.
- 2 Egg yolks.
- 1 Tablespoon orange juice.
- 1/2 Cup whipping cream.
- 1 Tablespoon orange flavor liqueur or orange juice.
- 5 Ounces bitter sweet baking chocolate, chopped.
- 1 Teaspoon pure vanilla.
- Decorative dark chocolate curls ( optional ).
INSTRUCTIONS:
Preheat oven to 375º. In a food processor combine flour, sugar and shredded orange peel. Cover and process until just combined. Add cold butter and process by pulsing several times until pieces are pea size. Add egg yolks and 1 tablespoon of orange juice. Cover and process until just combined. Do not over process or dough will be tough. Divide dough evenly into 24 balls and place each ball into one of 24 ungreased mini muffin baking tray. Press dough evenly onto the bottom and up the sides of the muffin cups.
Bake in the preheated oven for 12 to 15 minutes or until cups are a golden brown. Cool completely in pans on a wire rack. Once cooled, remove from muffin cups and set aside.
For the filling, in a medium microwave safe bowl combine heavy whipping cream and orange flavor liqueur or orange juice ( I use orange juice ). Add the chopped chocolate and microwave on high for 1 minute or until chocolate is completely melted and mixture is smooth, stirring every 30 seconds. Cover and chill for 20 to 30 minutes or until mixture is slightly thickened, stirring occasionally.
Spoon filling into each cooled cup. Cover and chill for 2 hours before serving or freeze up to 1 month. Before serving, decorate with dark chocolate curls.
Candied Orange Peel
INGREDIENTS:
- 1 Large orange
- 1/4 Cup sugar
Zest an orange using a zested or peeler. If using a peeler cut into 1/8” strips. Coat orange strips with sugar and place in a large skillet over medium high heat until sugar melts, stir occasionally. Transfer orange peel to a sheet of parchment paper, let cool. Roll in additional sugar.
.