When we were growing up, there was one family in our neighborhood that would make the most delicious homemade chocolates and candy each Christmas season and then pass them out to all the neighbors. My family would literally count down the days until those chocolates arrived and then devour them in a matter of seconds. If you weren’t home at the time that they were delivered, you completely missed out for that year and had to wait 365 days until they came again.
Now that I don’t live at home anymore, I have had to take matters into my own hands (especially since my parents don’t save any of those blessed chocolates for us and eat the whole plate themselves . . . I guess they deserve that after putting up with the 6 of us for so many years!). I have been researching chocolates for a while now and holy cow! Candy making and chocolate making is hard work! I had no idea that it took so much time and specific temperatures . . . who has time for that?!
So, today I am sharing a recipe that I promise isn’t hard. No candy thermometer needed and the steps are easy to follow. I promise that if I- the lazy cook of the family – can make these, so can you!
Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.
In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil; immediately pour over chocolate chips in the bowl. Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract. Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture begins to thicken.
With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not overbeat or it will not be the right texture). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets (they don't have to look pretty). Place baking sheet in the fridge and let chill for at least 10 minutes.
Using your hands, gently roll each spoonful into a ball.
Follow the directions on the candy coating packaging and melt chocolate (I melted mine in the microwave according to the package directions).
Dip each chocolate orange ball in the candy coating and push around until completely covered; allow excess to drip off (I use two forks when I dip these truffles and that way the excess chocolate can drip through before I remove it from the bowl). Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.