Refined Truffle Pralines

Ingredients

• 200 ml heavy cream
• 400 g dark chocolate couverture
• 1 orange (unprocessed)
• 1 tsp orange liqueur
• 30 g bittersweet chocolate (with cocoa nibs)
• 1 tsp brandy
• 80 g marzipan
• Amaretto (optional)
• 40 g powdered sugar
• 100 g white chocolate couverture (for rolling)
• 2 tbsp cocoa powder (for rolling)
• 100 g dark chocolate couverture (for rolling)

Instructions

1. 1.

   Bring the heavy cream to a boil in a pot. Cut the chocolate into small pieces. Stir the chocolate into the cream until it is completely melted. Divide the mixture among three bowls and let it cool slightly.

2. 2.

   Meanwhile, grate the orange zest and stir it with the orange liqueur into one third of the chocolate mixture.

3. 3.

   Chop the bittersweet chocolate into pieces and stir it with the brandy into the second third of the mixture. Place all chocolate mixtures in the refrigerator until they start to set (2-3 hours).

4. 4.

   Tear the marzipan into small pieces in a bowl, sift powdered sugar over it, add a few drops of amaretto if desired, and knead everything into a dough. Form small pea‑size balls from the marzipan. Cover the balls and keep them cool until needed.

5. 5.

   Prepare three shallow dishes (e.g., plates) for rolling: sift cocoa powder onto one plate, grate the white chocolate with a knife to create shavings, and grate the dark chocolate for the other two. The white shavings are for the orange truffles, the cocoa powder for the rum truffles, and the dark shavings for the marzipan truffles.

6. 6.

   When the chocolate mixture reaches a butter‑like consistency, shape the orange and rum truffles. Use a teaspoon to scoop some mixture and quickly form balls with as cold hands as possible. Roll them on the appropriate plate, then refrigerate again.

7. 7.

   For the marzipan truffles press the marzipan balls into the scooped chocolate mixture, shape evenly, roll in the dark shavings, and keep cool.