Orange Chocolate Truffles
A bright hint of Boyajian Pure Orange Oil, coupled with crunchy pistachios, adds a special touch to the rich and creamy dark chocolate.
5 ounces bittersweet chocolate, finely chopped.
1/2 cup heavy cream, plus 2 tablespoons
1 1/4 teaspoon sugar
1 teaspoon Boyajian Pure Orange Oil
1/2 cup finely chopped pistachios (can use a food processor)
Combine cream and sugar in a small saucepan and bring to a boil.
Place chopped chocolate in a medium bowl and add hot cream mixture, stirring constantly until melted.
Add Boyajian Pure Orange Oil and stir in thoroughly.
Strain mixture through a mesh strainer.
Cool to room temperature, then chill for 2-3 hours.
When well-chilled, shape into 1-inch balls and roll in chopped pistachios.
Keep refrigerated in an airtight container until ready to serve.
Yield: approximately 20 truffles.