Spiked Chocolate Truffles


Recipe by Orly Gottesman, BlendsByOrly.com

I learned how to make chocolate truffles during my studies at Le Cordon Bleu and made some modifications to make it a more user-friendly recipe. Deliciously dark chocolate truffles with a hint of liqueur make this a fun no-bake New Year’s dessert. The chocolate truffles are naturally gluten free and can be made either dairy or parve. Once the chocolate truffles are ready, have fun garnishing them with desiccated coconut, chopped nuts or cocoa powder.
Recipe yields 4 dozen truffles
1/3 heaping cup (100ml) Grand Marnier or Kahlua
1 2/3 cups (300g) good quality dark chocolate, roughly chopped (I like schmerling)
1 ¼ cups (300ml) heavy cream or non-dairy whipping cream like Rich’s Whip
4 ¼ Tbsp (60g) unsalted butter or margarine
1/3 cup (40g) desiccated coconut or coconut flour
1/3 cup (40g) nuts, finely chopped or nut meal
4 Tbsp (30g) cocoa powder

Place the chopped chocolate in a large heatproof mixing bowl. Add 100ml liquor of choice. Place the cream and butter in a saucepan and bring to a simmer over a medium heat. Once the butter has fully melted and the mixture is simmering, remove from the flame and pour over the chocolate. Whisk until you have a smooth mixture. Cover the bowl and chill for 4 hours in the fridge.
Make the Truffles: Line a sheet pan with baking paper. Cover 1/3 of the pan with desiccated coconut, 1/3 chopped nuts and 1/3 coco powder. The flat surface will make it easier to roll the balls into than using 3 separate bowls. Use a melon baller to take out evenly sized scoops of the truffle mixture. Using lightly oiled hands or gloves, roll into truffle balls, then roll the truffles in the desiccated coconut, chopped nuts or coco powder. Leave to set in the fridge on a baking tray lined with nonstick baking paper. Leave truffles in the fridge until ready to serve.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

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