Bittersweet Chocolate-Orange Truffles

While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate, so choose a semisweet or bittersweet with a flavor and level of sweetness you enjoy. The recipe makes a big batch of truffles - plenty for gift-giving. Although they should be stored in the refrigerator, they're best served after sitting at room temperature for about 5 minutes.

4 dozen (1-inch) truffles; Active Time: 1 1/2 hours; Total Time: 12 hours (including 10 1/2 hours chilling time)

Ingredients


Ganache

3/4 cup whipping cream

1 teaspoon freshly grated orange zest

2 1/2 tablespoons orange juice

2 tablespoons superfine sugar, (see Note)

1 tablespoon Grand Marnier, Triple Sec or other orange-flavored liqueur, or 2 teaspoons vanilla extract

8 ounces bittersweet or semisweet chocolate (45-65% cacao), coarsely chopped

Coating

1/2 cup (approximately) Dutch-process cocoa powder, sifted after measuring

8 ounces bittersweet or semisweet chocolate (50-75% cacao), coarsely chopped
 
Preparation


1.To prepare ganache: Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly. Lightly coat with cooking spray.

2.Combine cream, orange zest, orange juice, sugar and orange liqueur (or vanilla) in a 2-cup glass measure or microwave-safe bowl. Microwave on High until steaming, about 1 minute; watch to avoid boiling over. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Set aside for 10 minutes.

3.Place 8 ounces chocolate in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Microwave on Medium, stirring every 20 seconds, until mostly melted. Set aside.

4.Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again. Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate. Let stand without stirring for 2 minutes. Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring. (If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds. Stir until completely smooth.) Pour into the prepared pan. Rap it several times to even the surface. Set aside until cooled completely, 3 to 4 hours. Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days. (If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour. If rock-hard, remove from the refrigerator and let warm up for several minutes.)

5.To shape truffles: Line a large baking sheet with foil. Transfer the ganache to a cutting board. Peel off the foil. Using a large sharp knife, cut the slab into quarters. Wrap each quarter separately in foil and freeze until firm, about 30 minutes. Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise). Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect. Avoid overhandling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan. Repeat with the remaining quarters. Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.

6.To coat truffles: Put cocoa in a small deep bowl. Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well. Continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

7.Line another large baking sheet with foil. Remove a dozen balls from the freezer. Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely. Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. (You only want a thin layer of chocolate covering the ball.) Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated. Transfer to the prepared pan. Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally. If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing. Refrigerate the truffles until well chilled.

Tips & Notes

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.

Note: Superfine sugar is an instantly dissolving sugar and is used in this recipe to guarantee a smooth, silky ganache filling. It is commonly available in the baking section of most supermarkets, but if you can't find it, simply process regular granulated sugar in a food processor until ground very fine.

Nutrition

Per truffle: 61 calories; 5 g fat (2 g sat, 0 g mono); 5 mg cholesterol; 7 g carbohydrates; 1 g protein; 1 g fiber; 1 mg sodium; 5 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1/2 other carbohydrate, 1 fat

Eggnog

Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.


READER'S COMMENT:

"This recipe made a thick tasty eggnog. I used skim milk and half & half, and it turned out great. I made a couple of different recipes, and was told that this one was the better of the two (this one was actually lower fat/calories...
 

12 servings, about 1/2 cup each ; Active Time: 30 minutes;  Total Time: 8 1/2 hours (including 8 hours chilling time)

Ingredients


6 cups 1% milk

1/8 teaspoon freshly grated nutmeg, (see Tip)

2 large eggs

2/3 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 cup brandy, bourbon or rum

2 teaspoons vanilla extract

1/4 cup light whipping cream

Preparation


1.Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.

2.Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.

3.Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.

4.Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.

5.Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Tips & Notes

Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days.

Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

Nutrition

Per serving: 142 calories; 4 g fat (2 g sat, 1 g mono); 48 mg cholesterol; 19 g carbohydrates; 6 g protein; 0 g fiber; 127 mg sodium; 19 mg potassium.



1 Carbohydrate Serving



Exchanges: 1/2 low-fat milk, 1 other carbohydrate



Nutrition Note: Traditional Eggnog: 300 calories, 20 grams fat (11 grams saturated) - This  Eggnog: 142 calories, 4 grams fat (2 grams saturated)

Funny recipe Correction

Apple Cider Buttons

Ingredients:Cookies:


1 cup (2 sticks) butter, softened

1/2 cup sugar

1 teaspoon pure vanilla extract

1 tablespoon lemon zest, optional

2 cups flour

1/4 teaspoon salt

decorative sugar, for garnish



Filling:

1/2 cup prepared apple cider jelly*


*Apple cider jelly is available from many online gourmet retailers. Apple jelly or another preserve may be substituted. Recipe for homemade jelly is below:


Combine 6 cups fresh apple cider, 4 cups sugar and 1 box (1 3/4 ounces) sure-jell dry, sugar-free pectin in saucepan over medium-high heat. Bring mixture to boil; stirring constantly. Reduce heat; simmer 10 minutes, stirring intermittently. Remove from heat; skim off any foam; pour into clean sterilized jars. Refrigerate to set (or process according to canning instructions).



Cooking Directions:

In medium bowl, cream butter and sugar with electric mixer until light and fluffy. Add vanilla extract and lemon zest.

In separate bowl, whisk together flour and salt; gradually add to butter mixture. Cover dough; chill at least 2 hours, or until firm.

Preheat oven to 375°F. Shape dough into 1/2-inch balls and place 1 inch apart on parchment-lined baking sheets. Lightly flatten half the balls with bottom of a juice glass to create “bottom” layer of button. Sprinkle rounded button tops with decorative sugar.

Bake cookies 8 to 10 minutes, until lightly brown on bottom edges. Remove cookies to wire rack; cool completely.

Once cooled, spread bottom cookies with 1/4 teaspoon apple cider jelly; place cookie top on jelly. Store unfilled cookies in airtight container, in refrigerator, for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.

Wintermint Wafers

Makes 3 dozen cookies

With westerly winds whipping in from the Rockies, the Central part of the United States can be quite cold and crisp this time of year. Wintermint Wafers capture the essence of wintry wind with the freshness of mint in a chewy, chocolaty and buttery wafer that is drenched in dark chocolate.




INGREDIENTS:

Chocolate Cookies:

1 cup (2 sticks) butter, softened

1 cup confectioners' sugar

1 teaspoon peppermint extract

1/2 teaspoon salt

1 cup unsweetened cocoa powder

1 1/2 cups flour



Chocolate Coating:

1 pound semi-sweet chocolate, chopped

1 teaspoon peppermint extract

colored sprinkles for garnish



DIRECTIONS:

Chocolate Cookies:

In large bowl, beat butter and confectioners' sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.



Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.



Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.



Chocolate Coating:

Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.



To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack and garnish with colored sprinkles, if desired. Repeat with remaining cookies. Let chocolate set.



Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.