Friday, December 21, 2018

Orange Cranberry Skull Truffles

Seems I had one more Creepmas recipe in me.  It also helped that the Creepmas Monster didn't make it's rounds until earlier this week, so I had more time.

I think I've hit my Creepmas creativity wall because for the life of me, I can't think of anything clever to call these.  They are based on yet another cranberry truffle recipe that I wanted to try.  All these recipes that I want to try and then I never can just follow the directions. The original recipe is here. I've left out the spices and added a lot more orange.

I really like the combination of cranberry and orange in everything from sweet to savory, but I feel bad that orange is always treated like a side-kick.  So I went full on Super Orange with a slightly less intense cranberry riding shotgun.

This is a two part recipe because it requires candied orange peel. That may seem like a lot of work for the some truffles.  But here's the deal, it's not just for the truffles.  What you do is make a batch of candied orange peel in October.  It's a beautiful orange color, which is very fall/Halloween.  It's also a beautiful orange flavor which pairs very well with other fall/winter foods.  Cranberries of course, but also pumpkin and sweet potatoes.  It adds a nice flavor to breads, cookies and chocolates.  In fact just dipping it in chocolate is a lovely treat, not to mention a very classic orange and black color scheme.  Even just tossed into a bowl along mixed nuts or Chex mix, it adds a little extra excitement for your mouth.  Oh and you can eat it plain, like candy.

I used this recipe for candied orange peel from  The only change I make is to surpreme the orange, you might remember this from my Krampus Clusters.

Orange Cranberry Truffles

8 ounces white chocolate, chopped
5 Tablespoons unsalted butter
3 Tablespoon heavy whipping cream
½ teaspoon orange extract
¼ teaspoon vanilla extract
3 tablespoons finely diced candied orange peel
3 tablespoons finely diced dried cranberries

8 ounces of chocolate, white or dark and/or candy melts (All depends on the look you want) to coat molds

In a microwave safe bowl combine chocolate, butter, and heavy cream.  Microwave for one minute at 50% power. Let stand one minute, then stir until melted and smooth. If needed microwave at 50% power for an additional 20 seconds. 

Add orange and vanilla extracts, orange peel and diced cranberries, and stir to combine.
Let cool at room temperature. Cover with plastic wrap and refrigerate until firm.

Melt 4oz of chocolate to coat the molds. Start with microwaving for one minute at 50% power and add 20 second increments as needed.

You may or may not need that much chocolate, it really depends on the size and shape of your molds.  I used some lovely silicone skull molds that I got from Michaels with the maggot molds which of course are no longer available.

If you use straight up chocolate you will have to temper it, you can refer to my method or find a more reliable source.  If you mix the chocolate with candy melts or use plain candy melts, tempering isn't so much an issue.  As I've mentioned before they are infused with voodoo magic.

Chill after coating your molds, fill with truffle mixture.  Chill again, melt more chocolate, coat the backs and Bob's your uncle.  Last truffle recipe I went into more detail if you need it.

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