These chocolate truffles are made with dark chocolate for a moderate, subtle sweetness. They can also be coated all at once and so are very easy to make. I recommend making them for someone special on Valentine's Day.
Finely chop up the chocolate and line a baking tray with parchment paper.
Heat the heavy cream and mizuame in a saucepan and take it off the heat just before the mixture comes to a boil. Pour the mixture into the bowl from Step 1 and mix everything together with a rubber spatula.
Once the mixture has cooled, add in the orange curaçao, and pour it into the pan from Step 1. Leave the mixture to chill and set in the refrigerator.
Once the chocolate has set, cut it into equal pieces, and shape each piece into a ball in the palm of your hand. Leave the balls to chill once more.
Chop up the ★ chocolate and melt it in a bain-marie. ＊ If the melted chocolate becomes too hot, it will melt the ganache when its applied as a coating, so be careful.
Place each ball from Step 4 into the melted chocolate, roll it around with a fork, and when coated, place it on parchment paper. Then leave the truffles to chill and set in the refrigerator for the last time.
For Step 2, you could melt the cream and chocolate together in the microwave instead. You can also make the melted chocolate for the coating in this way too.
Once the chocolate coating has hardened, the truffles should look like this.
I came up with this recipe after I decided to try adding orange curaçao to the normal truffles that I make. The truffles will be easier to handle if you freeze them before coating them.
For Step 1, you can use cling film instead of baking paper. Feel free to adjust the amount of orange curaçao to your taste. It doesn't matter if you don't have any mizuame syrup. If the temperature of the chocolate that you are using for the coating is too high, the ganache inside will melt. The chocolate should be around 30℃.