Easy Truffles

Step 4 Combine Liquids

Now put your heavy whipping cream (or condensed milk) into a saucepan. 

Whisk it together with your freshly ground podless cardamom and your lovely orange peels.  Or throw in a dash of your favorite spice and a splash of oj.  You know, whatever's easiest.

Bring it to a boil, then turn off the heat for 15 minutes.  While you're waiting, get the next step ready!

Comments

[sir_h_c]

wouldn't OJ cause the chocolate to sieze and become a grainy, unsatisfactory though prob still tasty mess?

[mr_eand1der]

Actually, it can seize up from the acidity (depending on how much you add), but this won't affect the quality of your truffles since you're actually making an emulsion with the chocolate.  As long as you've got a good ratio of chocolate to liquid and fat (cream), it all comes out quite nicely once it's properly mixed.

In fact, I've done half raspberry sauce/half cream quite successfully (and quite raspberry-y!).  It seizes up, but the whisking fixes it just fine.

You can also use orange liqueur instead of (or with) OJ or zest.

[scoochmaroo]

I don't think so because of it being incorporated with the cream and heated first.  It's only a splash, but it's a good question.  I honestly hadn't considered it.

[sturmey]

Chocolate seizes from having too much or not enough water in it. if you add a splash of water to melted chocolate it will seize, if you add more it will go smooth again.

since you are making truffles with this recipe, and since it already has quite a bit of cream in it, the chocolate will not seize. The cream may curdle if you have too much acid, but it should blend into the chocolate in an acceptable way once the two are combined. Don't heat the cream too much and it should work fine. Heat will speed up the curdling.