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Friday 22nd February 2008

We Love - White Chocolate and Cointreau / Orange Pekoe Milk Chocolate Truffles - Actually

White Chocolate and Cointreau  Orange Piko Milk Chocolate Truffles

White Chocolate and Cointreau / Orange Pekoe Milk Chocolate Truffles

White Chocolate and Cointreau  Orange Piko Milk Chocolate Truffles

Is it just me who believes no meal is complete without a little sweet treat at the end…
or would you also agree?!

White Chocolate and Cointreau  Orange Piko Milk Chocolate Truffles

In my mind, my “Love FOOD Actually” wouldn’t have been a complete Valentine’s day menu without a little chocolate or two.
So here are a couple of J and my favourite takes on chocolate truffles.

White Chocolate and Cointreau Truffles

  • White Chocolate and Cointreau Truffles
  • 300 grams Quality White Chocolate
  • 1/4 cup of cream
  • 2 tablespoons of Cointreau or other orange flavoured liqueur
  • 2 teaspoons of grated orange zest or rind
  • 1/2 cup of icing sugar
  1. Melt the chocolate in a double boiler (bain-marie).
  2. Warm the cream in a saucepan or microwave but be careful not to scald.
  3. Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined.
  4. Add 1 to 2 tablespoons of Cointreau and the grated zest and beat the mixture until smooth.
  5. Refrigerate the mixture until it has set, 4 hours or overnight.
  6. With a small spoon or parisanne scoop roll small balls of the mixture.
  7. Dust the truffles by rolling them in icing sugar and refrigerate again until hard.
  8. Place into small paper or foil cases to serve if desired.
  9. Makes 25ish

Orange Piko Milk Chocolate Truffles

  • Orange Pekoe Milk Chocolate Truffles
  • 1/4 cup of cream
  • 2 tablespoons of loose leaf Orange Pekoe tea
  • 300 grams milk chocolate
  • 1/2 cup of quality cocoa powder
  1. Heat the cream in a saucepan, but be careful not to scald, remove from the heat add the Orange Piko tea leaves (or another favourite loose leaf tea of yours if you prefer!)
  2. Rest and infuse the cream with the tea for 5 to 10 minutes.
  3. Chop the chocolate into smaller pieces and melt the chocolate over a double boiler (bain-marie).
  4. Pour the cream through a sieve on to the melted chocolate and discard the tea leaves.
  5. With the chocolate still in the double boiler mix together until evenly combined.
  6. Refrigerate the mixture until it has set, at least 4 hours
  7. With a small spoon or parisanne scoop roll small balls of the mixture, dust the truffles by rolling them in cocoa powder and refrigerate again until hard.
  8. Place into small paper or foil cases to serve if desired.
  9. Makes 25ish

And with these I bid farewell to “Love FOOD Actually” the menu my J and I shared for Valentine’s day - some of our most favourite and much loved classic dishes. I really hope you have enjoyed sharing these over the last week as much as I have enjoyed sharing them with you.

Bron

10 comments »

  1. Oooooh lovely Bron. Send some over…oh nodon’t… its so hot here they’d melt all over my letterbox.

    barbara — Friday 22nd February 2008 7:58 pm

  2. Those look delicious! Just wondering, are there specific brands that you would consider to be “Quality White Chocolate”? I don’t bake very often, so I have no idea what’s good and what’s a no-no.

    Allison — Friday 22nd February 2008 10:42 pm

  3. Bron, I am sooo making these for Easter. Thank you for sharing!

    Patricia Scarpin — Saturday 23rd February 2008 2:19 am

  4. I love the idea of adding tea into the truffles. Will definitely try that.

    Lydia (The Perfect Pantry) — Saturday 23rd February 2008 3:39 am

  5. How wonderful! Those truffles are just asking to be eaten! I totally agree with you, something like this is the perfect way to end a meal…

    Ali — Saturday 23rd February 2008 3:59 am

  6. you make the truffles look so sexy~ :) Love your glass serving bowl.

    Mandy — Saturday 23rd February 2008 5:11 am

  7. One of the best blogs I’ve seen in a while. Beautiful presentations, fantastic photos, and great work. I am totally mesmerized by it. I was in Auckland and Wellington a few years ago and it was the best travel experience I had :))

    Tea — Saturday 23rd February 2008 2:48 pm

  8. Two of the White Chocolate and Cointreau Truffles please! So beautiful Bron.

    MyKitchenInHalfCups — Sunday 24th February 2008 3:36 pm

  9. Love these! More truffles to keep in my hip recipe pocket. Thanks!

    Chris — Monday 25th February 2008 3:58 pm

  10. Thanks Barbara they would been melting here today too, if they were still about that is!

    Hi Allison, it can depend on your budget, however Lindt would be a good starting point, Valrohna if you’re able and in New Zealand I like to support local manufacture - Whittakers.

    Hi Patricia, you’re most welcome, they will be perfect for Easter!

    Thank you Lydia, a touch of tea is a lovely way to flavour truffles and as J doesn’t like coffee it’s ideal.

    Hello Ali, thank you for your kind words

    Thank you so much Mandy

    Hi Tea, thank you so much, such high praise, I am honoured thank you. Yes, indeed I am fortunate to live in beautiful NZ, you will have to try the South Island next time ;-)

    Thank you Tanna, two coming your way!

    Hi Chris, thank you

    bron — Monday 25th February 2008 4:41 pm

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