Orange Truffle Cups

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  • Makes: 24 truffle cups
  • Prep: 40 mins
  • Bake: 12 mins 375°F

Orange Truffle Cups

Directions

  1. Preheat oven to 375 degrees F. In a food processor combine flour, sugar, and orange peel. Cover and process until just combined. Add butter. Cover and process with several on/off turns until pieces are pea size. Add egg yolks and the 1 tablespoon orange juice. Cover and process just until combined. Divide dough into 24 equal pieces. Shape dough into balls. Place each ball into one of 24 ungreased 1 3/4-inch muffin cups. Press dough evenly onto the bottoms and up the sides of muffin cups.
  2. Bake in the preheated oven for 12 to 15 minutes or until truffle cups are light brown. Cool completely in pans on a wire rack. Remove from muffin cups.
  3. Meanwhile, for filling, in a medium microwave-safe bowl combine whipping cream and liqueur. Add chopped chocolate. Microwave, uncovered, on 100 percent power (high) for 1 to 2 minutes or until chocolate melts and mixture is smooth, stirring every 30 seconds. Stir in vanilla. Cover and chill for 30 to 60 minutes or until mixture is slightly thickened, stirring occasionally.
  4. Spoon filling into each cup. Cover with foil and chill for 2 to 24 hours. If desired, garnish with Candied Orange Peel and/or dark chocolate curls.

From the Test Kitchen

To store:

Place filled truffle cups in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw truffle cups, if frozen. Garnish as directed in Step 4.

Candied Orange Peel

Directions

  1. Score orange into four lengthwise quarters, cutting just through the pulp to the surface of the fruit. Pry back the quartered peel with a spoon. Scrape off the soft, white bitter portions inside the peel. Or use a vegetable peeler to remove orange peel. Cut orange peels into 1/8-inch strips. (Wrap and store peeled fruit in the refrigerator for another use.) Stir together orange strips and sugar. Heat a large skillet over medium-high heat. Add orange peel mixture and cook, without stirring, until sugar starts to melt. Gradually stir the melted sugar into the unmelted sugar. Once all of the sugar has melted and coated the orange peel, transfer orange peel to a sheet of parchment paper. Let stand to cool and set. If desired, roll in additional sugar.
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Nutrition Facts (Orange Truffle Cups)

  • Per serving:
  • 122 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 35 mg chol. ,
  • 30 mg sodium ,
  • 12 g carb. ,
  • 1 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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