Orange Cream Truffle 🍊
Ingredients
1 cup white chocolate chips-add to the cream base.
½ tsp orange flavor extract-for a rich, refreshing taste.
3 drops of orange food coloring-optional to add a beautiful orange color.
½ cup butter-adds richness and helps hold ingredients together.
3 tablespoons heavy whipped cream: smooths the mouthfeel.
¼ cup rock sugar: adds final sweetness.
How to Make Easy Orange Cream Truffles:
Step 1: Prepare the chocolate
1. In a medium heatproof bowl, add white chocolate chips, orange essence and food coloring. Set the mixture aside.
2: Heat butter and cream
In a medium stockpot, melt butter over low heat. Gradually raise to medium heat and add the heavy whipped cream while stirring.
Continue stirring until the mixture starts to boil, being careful not to overcook it.
3: Mixing Mixture
Carefully pour the hot butter and cream into the chocolate mixture and beat until smooth and creamy.
4: Cooling Ganache
Cover and chill in the refrigerator for an hour until mixture is set.
5: Making Truffles
Once cool, spoon into 12 small balls, each rolling on rock sugar until completely covered.
6: Cool before eating
Refrigerate the truffles for an additional hour to set in advance.
Practical Tips for Making Truffle Orange Cream
Choose premium chocolate: Using premium white chocolate can improve the taste of the cream.
Try using food coloring: Adjust the orange food coloring to your liking to make the truffle color more vibrant.
Cooling Time: Make sure to cool the ganache completely before tumbling to ensure the perfect mouthfeel.
Cooking Tips for Best Orange Cream Truffles
Keep ingredients at room temperature: This helps them mix more smoothly.
Use an electric pan if necessary: To avoid chocolate burning, melt it in an electric pan.
Swiss roll meets the charm of the Black Forest 🍒 🍫
Ingredients
4 large eggs, room temperature
3 ⁄ 4 cup granulated sugar
1 tsp vanilla extract
3 ⁄ 4 cup medium-gluten flour
1 ⁄ 4 cup sugar-free cocoa powder
1 tsp baking powder
1 ⁄ 4 teaspoon salt
1 cup heavy cream, cold
2 tablespoons rock sugar
1 tsp vanilla extract
3 ⁄ 4 cup cherry preserves
1 cup fresh cherries, halved and chopped
Dark chocolate shavings or chocolate rolls (optional)
Rock sugar (for dusting).
Preparation method
Preheat oven to 350 ° F (175 °C). Line a 15 x 10-inch jelly roll with parchment paper and lightly oil.
In a large bowl, beat the eggs and caster sugar until thick, fluffy and lightly colored. Add vanilla extract and mix well.
Mix flour, cocoa powder, baking powder and salt well. Gradually pour these dry ingredients into egg mixture until smooth.
Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until there is no problem when inserted through the middle with a toothpick.
Sprinkle a clean kitchen towel with rock sugar. Once the cake is baked, immediately flip it onto a towel, tear off the parchment paper and gently roll it in a towel, starting on the short side. Allow the rolled cake to cool completely.
In a medium bowl, beat the whipped cream with rock sugar and vanilla until stiff peaks form.
Carefully uncover the cooled cake rolls, spread with a layer of cherry preserves, and then coat with whipped cream on top to spread evenly. Arrange fresh cherry hemispheres on top.
Gently re-roll the cake and place on a plate, seam side down. Sprinkle with rock sugar and garnish with dark chocolate shavings if desired.
Prep time: 20 minutes | Cook time: 15 minutes | Total time: 1 hour 30 minutes (including cooling time) | Calories: 280 kcal per serving | Portions: 8
Nutrients (per serving):
Calories: 280 kcal
Protein: 4 grams
Carbohydrates: 32 g
Fat: 15 grams
Saturated fat: 9 g
Cholesterol: 105 mg
Sodium: 65 mg
Fiber: 2 grams
Sugar: 23 grams
Cranberry, orange and walnut muffins 🧁 🍊
Ingredients
-2 1/3 cups almond flour 🌰
-1/3 cup coconut flour 🥥
-1/2 teaspoon sodium bicarbonate 🥄
-2 eggs 🥚 🥚
-1/2 tablespoon orange peel 🍊
-1 teaspoon vanilla extract 🍦 🍦
-1/2 cup orange juice 🍊 🍊
-1/4 cup honey 🍯
-2 tablespoons melted coconut oil 🥥
-1 cup cranberries 🍒
-1/2 cup chopped walnut nuts 🌰
Manufacturing instructions:
1. Preheat oven to 175 °C (350 ° F) and line a muffin pan with muffin crust. 🧁
2. In a bowl add eggs, vanilla, melted coconut oil, honey, orange juice and orange zest. Sprinkle the orange juice with baking soda to start to bubble. Then add almond flour and coconut flour and mix on low speed until well combined; Avoid over-stirring. 🍯 🍊
3. Using a spoon, gently add the chopped cranberries and nuts. 🍒 🌰
4. Fill each muffin tin with batter, pressing lightly to ensure it is filled. Place a few more blueberries on top of each muffin. 🍒 🍒
5. Bake for about 25 minutes, or until inserted through the middle with a toothpick, there is no problem when removed. Cool the muffins completely in the muffin oven for at least 20 minutes before removing them 🧁
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