Published: Aug 13, 2014 9:58 AM EDT


1 Orange peel

2.5 lbs. Heavy cream

5 lbs. Chocolate, semi sweet, grated

1/6 cup Cocoa powder

2.5 oz. (wt.) White chocolate shavings


1. Remove orange peel with vegetable peeler with no white pith and place in sauce pot

with cream and steep on low boil set on medium high heat for 10 minutes.

2. Place grated chocolate in mixing bowl then strain hot cream over chocolate and

blend with wire whip until smooth. Place into hotel plan and cool to 70° within 2

hours and 40° within 4 hours.

3. Using a #50 scoop, portion the truffles onto a butcher paper linked sheet pan. Place

back into cooler to firm up. Once firm, roll ball, then lightly toss half in cocoa powder

and half in white chocolate grated with 3/16” grater blade. Place truffles on clean

sheet pan lined with butcher paper.

4. Cover, label, date and refrigerate

*Kill date: 5 Days

*Recipe makes 113 truffles